Egg and roast capsicum pizza
Ingredients 30cm woodfired pizza base (see note) 1/2 cup tomato passata (sugo) (see note) 1/3 cup…
Ingredients
30cm woodfired pizza base (see note)
1/2 cup tomato passata (sugo) (see note)
1/3 cup drained bottled capsicum strips
1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
3 small (42g) eggs
Oregano or small basil leaves, to garnish
Method
Step 1
Preheat the oven to 200°C.
Step 2
Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.
