This summer is shaping up to be the summer of pizza. I can’t get enough of its cheesy, toasty goodness. I’ve had it for dinner, lunch, and now, breakfast. The egg topping was inspired by a re-read of Jamie Oliver’s Jamie At Home and I can’t wait to try it again as it was quite easily the best breakfast (or brunch) I’ve had in ages.
I rolled out the dough, smoothed on a bit of olive oil, laid out tomatoes (with a whole basil leaf underneath each slice), sprinkled on cheese, and then topped it all off with a fresh farm egg. A few minutes in a very hot oven, and voilà – a breakfast pizza, ready to eat.
Another Jamie Oliver inspiration was that of hosting a pizza party. I whipped up some dough using my KitchenAid mixer and my friends brought over the toppings. We ended up with various mixtures of sliced sweet peppers, Capicola, green olives, mushrooms, fresh spinach and basil leaves. Mine is the one in bottom right – it spent the most time closest to the lit barbecue burner.