Nutrition
Scrambled egg pizza
Ingredients
-1 tin of milk
-1 tablespoonful of golden caster sugar
-2 tablespoonful of dried yeast
-500grams of bread flour
-1 tablespoonful of olive oil
-4 large tomatoes
-2 garlic cloves, crushed
-80grams of bag baby spinach
-10 grams of cheese
-4 large eggs
Method
-Pour boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave it for 10 minutes until frothy.
-Pour flour in a large bowl. (Add one tablespoonful of salt, oil and yeast mixture knead together in the bowl to form a soft dough).
-Put the dough in a bowl, cover with cling film and leave in a warm place for one hour.
-Drain the water after 2-3 minutes and the skins will peel away easily
-Coarsely grate the tomatoes, then stir in the garlic and oregano
-Heat oven to 220 /200degrees Celsius
– Divide your dough into four and shape each piece into a ball
-Roll the bases out flat to about 25centimetre and dimple the surfaces with fingers
-Spread each one with the tomato paste, season, and cheese and then divide the cooked spinach between the four pizzas.
-Slide the pizzas directly onto hot oven shelves or baking sheets. Bake two at a time for five minutes, then nudge the toppings away from the center slightly to create a gap in which to crack the eggs.
-Return the pizzas to the oven to bake well (it should take another 6-7 minutes, depending on how you like your yolk). recipejoint