How to Make Breakfast Pizza

Hey everyone! In this week's episode I'd like to show you a recipe of a light and yolky breakfast pizza with a crispy crust that's not only nutritious, but super delicious as well! I made this on one lazy weekend and enjoyed so much, that it became a breakfast that I keep making regularly. Dipping the beautifully crispy yet airy crust into the egg yolk is incredibly tasty and satisfying! I hope you'll give it a try and enjoy it as much as I did. :)

Ingredients:

For the dough:

300g Flour

200g Water

5g Yeast

20ml Olive oil

½ tsp Salt

1 tsp Sugar

10g Sesame seeds mix

For the sauce:

100g Sour cream

20g Mayonnaise

¼ tsp each of salt, pepper, and garlic powder

For the toppings:

100g Baby spinach

60g Mozzarella

5 Cherry tomatoes

1 clove Garlic

A pinch of salt and pepper

Drizzle of lemon juice

10ml Olive oil

1 Egg

To make the dough mix the yeast, sugar and water together in a bowl, then sift the flour in and add salt. Add 10ml of olive oil and form a sticky dough. Cover and leave it to rest for about 30 minutes. After 30 minutes, fold the dough with wet hands to build structure and trap air for a lighter texture. Rest for another 20 minutes.

To prepare the toppings, put the baby spinach in a bowl. Slice the cherry tomatoes into circles and add them to the spinach. Season with chopped garlic clove, salt, pepper, a drizzle of olive oil and lemon juice. For the sauce mix the sour cream, mayonnaise and seasonings together in a small bowl.

When the dough has risen, place it gently on an oiled baking paper. With oiled hands gently form a circle by pressing lightly from the center outward. Move the dough with the paper on a baking rack. Spread the sesame seed mix onto the crust. Gently spread the garlic sauce over the dough, without pressing down too hard. Arrange the spinach mix in a circle, leaving the center empty for the egg. Scatter the fresh sliced mozzarella on top (or any pizza mozzarella you have), then crack an egg and place it right in the middle.

Bake in a preheated oven at 200°C (390°F) for about 3–5 minutes (depending on your oven), just until the crust is golden, so the egg yolk stays runny and doesn't overcook.

We love this one and keep making it even in different variations, with meat toppings and vegetarian once. I would be really happy if you try it and love it as well!