Breakfast pizza
Swap tomato paste with beetroot relish to pair perfectly with salty ham, gooey egg and fresh herbs.
Ingredients
2 x 23cm store-bought pizza bases
1⁄2 cup chutney or relish (we used a beetroot relish)
100g tasty cheese left over from a cheese platter, coarsely grated
1⁄2 cup baby spinach leaves
1 cup thinly sliced leg ham
2 free-range eggs
1 avocado, diced
1⁄4 cup dill sprigs
Method
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Preheat oven to 220°C fan-forced (240oC conventional). Line 2 oven trays with baking paper. Spread pizza bases with chutney or relish and place on prepared trays.
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Sprinkle cheese over bases. Top with spinach and ham. Using a spoon, make a well in the middle of each pizza. Carefully crack 1 egg into each well and burst the yolk.
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Bake pizzas for 15 minutes or until eggs have just set and bases are crisp. Serve immediately topped with diced avocado and dill sprigs.
