United States

Breakfast pizza

A pizza with eggs cracked right on top. Breakfast and dinner finally agree on something.

100 minTime

23 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

472kcal

23 gprotein

3 gfibre

100minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Instant dry yeast1 tsp

Sugar½ tsp

Salt1 tsp, divided

Water⅔ cup, lukewarm

Olive oil1½ tbsp, divided

Button mushroom1 cup, sliced

Spinach2 cups, chopped

Mozzarella1½ cups grated

Tomato1, thinly sliced

Egg4

Black pepperto taste

Dried oregano½ tsp

6 steps

1Mix the maida, yeast, sugar and 3/4 tsp salt. Add the water and 1 tbsp olive oil and knead 8 minutes to a smooth dough. Cover and rise 1 hour.
2Heat the oven to 240°C with a tray inside. Saute the mushrooms in the remaining oil 4 minutes, add the spinach to wilt, season and cool.
3Stretch the dough into a 30 cm round on baking paper. Scatter two thirds of the mozzarella, then the vegetables and tomato. Make 4 small hollows in the topping.
4Slide onto the hot tray and bake 8 minutes. Carefully crack an egg into each hollow and scatter the remaining cheese around them.
5Bake 6 to 8 minutes more, until the whites are fully set and the yolks done as you like.
6Finish with pepper and oregano. Slice so each piece gets an egg.

Serve it like this

Slide the pizza onto a board, cut into four wedges each with a yolk in the centre, and scatter fresh pepper and oregano over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.