Pizza for breakfast? I am absolutely there, but I’m not talking cold, leftover from the night before pizza. No, no, no, more like fresh, salty and packed with goodness. Now I’m not asking you to learn how to make sourdough, mainly because I don’t even know how to make sourdough. Apparently you can buy ready made dough now, which is pretty awesome. Alas, if you are a sourdough wizard, here’s another way to use your magic skills.
This pizza steps away from your traditional sauce base of tomato and is swapped with a kale based pesto. I have so much kale in the garden, that my favourite way to use it, is to put it in to pesto. The pesto stores great in the fridge, can be used in pasta, soup, salad dressings or as I’ve used here, as a base for your toppings. Eating this with the addition of sliced avocado and a scattering of sweet cherry tomatoes is a game changer and settles the saltiness. If you are vegetarian, you could swap the prosciutto for mushrooms and a vegan based Parmesan cheese.
Sourdough Breakfast Pizza
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- Sourdough pizza base (I used Just Roll)
- 1 egg
- 2 slices of prosciutto
- 3 asparagus spears, speed peeled
- 3 sun dried tomatoes, chopped
- Parmesan cheese
- 2 garlic cloves
- Juice of half a lemon
- Handful of basil
- 2 handfuls of kale
- Olive oil
- 40g pine nuts
- Make pizza dough by following package instructions, set aside.
- For pesto, blitz all ingredients (minus olive oil) in a food processor to create a paste, then slowly add olive oil to bring it together.
- Apply a decent layer of pesto to your pizza base, top with torn prosciutto, asparagus shavings and chopped sun dried tomatoes.
- Pop in the oven on pizza base instruction setting, mine was 180c for a fan oven (gas mark 6) for 10 minutes.
- After ten minutes, crack your egg in to the center and cook for a further 10 minutes. If you like a runny egg, maybe add it after it’s been in the oven for 12 minutes.
- Sprinkle over a small amount of Parmesan. Serve hot.