Egg and Bacon Breakfast Pizza: the recipe with a secret ingredient in the dough!

A breakfast pizza is a great idea, and the dough for this one is made with Greek yogurt instead of butter or other fats. If you’re pushed for time in the mornings, you can even make the dough ahead and keep it in the fridge so that all you have to do in the morning is add the toppings and bake.

Instructions:

Preheat the oven to 450F/ 210 C fan/ gas mark 8. Place a silicone liner on a large baking sheet or spray with oil if using parchment.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.

Divide into 2 equal balls.

Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.

Top with spinach, bacon mozzarella and tomatoes, leaving a place in the center for the egg to go. Crack an egg into the center of each pizza.

Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper and enjoy.

Tips:

Greek yogurt instead of plain is essential, or your dough will be too sticky. If there’s any liquid in the yogurt, drain it off. If your dough is sticky add more flour, or use less yogurt.

To make them with self-raising flour, leave out the baking powder and salt.

You can make the dough ahead and wrap it with plastic. It will keep for 3-4 days in the fridge, but make sure it comes back to room temperature before you put it in the oven – the crust will swell up and burst otherwise!

Try changing the toppings and experimenting with different ones.