Pizza for breakfast - yes please! If you love a weekend treat, skip the sweet stuff and give this delicious pizza a try. It includes key nutrients from eggs, kale, spinach and wholemeal flour, providing you with the energy you need to fuel your day.
For the pizza dough (makes 2 bases):
1 1/4 cups warm water
1 teaspoon caster sugar
7g sachet dry yeast
2 1/4 cups wholemeal plain flour
1 teaspoon sea salt
1 tablespoon olive oil
For the toppings:
2 Tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 cup kale, washed, stems removed & finely chopped
1/2 cup spinach, washed & finely chopped
2 cups Mozzarella cheese, shredded
2-4 large eggs
Pour the cup of warm water into a jug and mix in the yeast and sugar, whisking unil dissolved. Allow to stand in a warm place until it forms a froth on top (approx. 10 minutes).
Pour the flour into a large bowl, adding the salt, oil and yeast mixture. Mix together until it forms a soft dough (monitor the mixture and add more water if too dry, or more flour if too sticky). Place the dough onto a lightly floured benchtop and knead for 5-10 minutes, until the dough is smooth and elastic. Lighlthy spray the mixing bowl with oil and place the dough into it, covering with a wet wrung out tea towel, or clingfilm. Set aside in a warm place for up to 1 hour or until the dough has doubled in size.
Once the dough has doubled in size, remove it from the bowl and turn it onto a lightly floured benchtop. Divide the dough in half, rolling each half into pizza rounds (big enough to fit onto your pizza tray). Line a pizza try with baking paper and place the pizza base on there.
Preheat oven to 220C, 200C fan forced.
Place the oil, garlic and oregano into a small pot and over a low heat mix together for 3 minutes until fragrant. Allow to cool slightly.
Brush the pizza base with the garlic oil and then arrange the kale, spinach, and Mozzarella to cover the pizza base. Crack the eggs over the top (I do two per pizza base). Finally, grate parmesan over the top.
Bake the pizza for 6-10 minutes until the cheese is melted and bubbling, the crust is lightly browned and the eggs are cooked to your liking (try not to open the oven too much but keep an eye on it as timing is everything). Remove from oven and allow to cool for a minute or two. Cut into slices and serve.