Egg Pizza Recipe

If you're lucky enough to be on our Oregano newsletter you'll know that we're doing a fabulous deal this April. We've got 5 delicious egg pizzas on offer and you can get any one and a glass of wine for just £12.95. I know right?!

So this week we are giving you your very own, wonderful egg pizza recipe to try at home. Crispy pancetta, fragrant mushrooms and tomatoes, with a golden egg on top - this is the breakfast pizza of champions.

Ingredients

125g of Pancetta (or smoked bacon if you prefer) cut into thin slices
40g of grated Pecorino [Romana]
3 chestnut mushrooms (cut into thin slices)
2 large tomatoes (cut into thin slices)
1 egg (or more, if you fancy it!)


Method

1) Pre-heat your oven to 220 degrees c
2) See our post for how to make pizza dough!
3) There's no sauce on  this breakfast beauty so start by scatter pancetta, tomatoes, and mushrooms evenly across pizza - making sure the pancetta has space to crisp up, try not to layer ingredients too much.
4) Cover the whole pizza with the grated pecorino cheese.
5) Pop your pizza in the oven for 4 minutes.
6) Crack your egg (or eggs) carefully into a small bowl.
7) After 4 minutes, slide your pizza out of the oven and, very gently, pour the egg onto the top.
8) Pop pizza back in the oven for 2-3 minutes or until the whites of the eggs are cooked through.
9) Take it out and enjoy while it's still hot.

And there you have it - impress your friends and family with this looks-amazing-but-is-actually-really-easy pizza or just make it for yourself when you feel like dining like a champ. And let us know how you get on! Pinterest-worthy or foodie fail, we want to see!