BREKKIE PIZZA: Have some quality time with your family as you whip up this savoury treat.
BREKKIE PIZZA: Have some quality time with your family as you whip up this savoury treat. Glen David Wilson

All it’s cracked up to be

GET creative with the kids and make a brekkie pizza for the family this Sunday morning.

We recommend making every component.

You know exactly what is in your brekkie and it will taste fresh and vibrant.

With this pizza we made a dukkah, which is an Egyptian dry blend and is packed full of flavour.

Dan and I love being in the kitchen together. One makes the sauce, the other the pizza base and then both of us get the toppings together.

Brekkie pizza

INGREDIENTS:

Base -

  •  1 ½  cups of plain flour
  •   ½ cup of SR flour
  •  1 tbs of yeast
  •  1 tbs of salt
  •   ¼ - ½ cup of warm water.

Toppings -

  •  Ham
  •  4 eggs
  •  Dukkah (see below)
  •  Cracked pepper
  •  Rocket and spinach mix
  •  Parmesan, grated.

Tomato sauce base -

  •  2 440g tins of tomatoes
  •   ½ bunch of basil
  •   ½ bunch of parsley
  •  1 red onion, finely diced
  •  2 garlic cloves
  •  1 tbs of red wine vinegar
  •  1 tbs of brown sugar
  •  Olive oil
  •  salt and cracked pepper.

METHOD:

Place all tomato sauce ingredients into a large saucepan and with a stick blender, process until smooth.

Place on high heat and bring to the boil.

Allow to boil for 5-10 minutess.

Reduce to a slow simmer for 30-45 minutes until thick and rich in colour.

Taste and add additional seasoning or brown sugar if the balance is not right.

For the pizza base, sift flours together in a large bowl, then add yeast and salt.

Slowly add water until dough comes together. Place on a lightly floured surface and knead for 3-4 minutes. Bring back into a ball, it should be soft to touch.

Roll out thinly and place onto a oiled pizza tray, making sure there are no holes and it has a lip at the edge.

Add tomato sauce to the base, scrunched ham to allow eggs to pocket, spinach, mushrooms, sprinkle with parmesan and cracked pepper.

Bake in a 250°C oven until base begins to crisp up and ham begins to cook, then crack 4 eggs in the ham pockets.

Place back into oven until the eggs are slightly cooked but still runny.

Slide onto a board and top with dressed rocket and spinach scattered over the top, drizzle with olive oil and a little dukkah.

Send us a photo of your attempt - info@danandsteph.com.au. Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au.

Dukkah

INGREDIENTS:

  •  80g of almonds, toasted
  •  1 tbs of sesame seeds, toasted
  •  1 tbs of ground coriander
  •  1 tbs of ground cumin
  •  pinch of salt and pepper.

METHOD:

Combine all ingredients into a small processor or mortar and pestle and crush until fine.


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