Brunch Pizza Topped with Egg
Makes 1 pizza

Preparation time 30 minutes plus time for rising

Ingredients for pizza base

  • 280ml warm water
  • 5ml (2 tsp) salt
  • 7g instant yeast
  • 480g (4 cups) cake flour

Ingredients for toppings

  • 1 x 410g tin tomatoes, blended
  • Salt and pepper, to taste
  • 10ml (2 tsp) dry oregano
  • 5ml (1 tsp) chilli flakes
  • 1 small potato, thinly sliced and par-boiled
  • ½ red onion, thinly sliced
  • 5 button mushrooms, thinly sliced
  • 45ml (3 tbsp) baby spinach
  • 120g mozzarella cheese, grated
  • 3 large eggs


  1. To make the pizza base, mix all the base ingredients well in a large mixing bowl. Cover with cling wrap and let it stand at room temperature for about 4 hours.
  2. Preheat the oven to 230°c. Line a baking tray with baking paper.
  3. On a lightly floured work surface, knead the dough for a few seconds cover with a cloth and leave to rest for 10 minutes. Use a rolling pin to roll out one even circle. Transfer the dough onto a baking tray. Freeze any remaining dough for later use.
  4. Mix the tomato with the salt, pepper, oregano, and chili flakes and spread a layer onto the dough. Top with the potato mixture, onion, mushrooms, spinach, cheese, and bake for 5 – 8 minutes.
  5. Carefully remove the tray from the oven and crack the eggs on top of the pizza and continue to bake until the eggs are cooked, for a further 10 minutes.