Recipe: Mini Breakfast Pizzas
For The Dough
3 ½ cups whole wheat flour
1 tbsp dry instant yeast
½ tsp salt
½ tsp sugar
½ cup olive oil
½ cup milk, lukewarm
1 cup yogurt, at room temperature
For the topping
½ cup sliced fresh mozzarella cheese
4-5 fresh small tomatoes
4 breakfast beef strips
1 tablespoon fresh Italian parsley, roughly chopped
A few leaves fresh basil, ripped in large pieces
A dusting of cornmeal for each pizza
1 Mix the flour, instant yeast, salt and sugar in a large bowl.
2 Add the egg, olive oil, milk and yoghurt one by one and mix using your hands.
3 Knead it until soft and smooth. Add flour or water as necessary.
4 Cover and allow to rest for 40 minutes.
5 Preheat the oven to 180C and line a baking sheet with baking parchment.
6 Take small balls from the dough and roll into 40 circles using a rolling pin.
7 Transfer the discs to baking parchment dusted with cornmeal and cover with a tea towel. Allow to rest for 15 minutes.
8 Partially cook the beef strips in a pan (don’t let it get crisp), remove and set aside on paper towels and cut into tiny pieces.
9 Evenly arrange the cheese and tomatoes on the dough.
10 Add the beef strips and basil.
11 Lightly rub a tiny bit of olive oil on the edges.
12 Slide the discs onto a pizza stone or a baking sheet and allow to cook for about five minutes.
13 Carefully add the eggs, one at a time, to the centre of each pizza and cook for about another five minutes until the egg is at your desired doneness and the dough is nicely browned on the edges.
14 Remove the pizzas and garnish with the fresh parsley before serving.