Bruschetta Breakfast Pizza

37 mins   Breakfast Wake up your taste buds with this easy, mouthwatering and nutritious breakfast creation that reimagines the classic bruschetta! A perfectly golden pizza crust serves as the base, layered with bursts of juicy cherry tomatoes, aromatic fresh basil, and a delicate sprinkle of sea salt and freshly cracked black pepper. At the heart of it all, is a creamy egg blending into blissful perfection, and baked to velvety richness in the center. Once out of the oven, it's elevated with a luxurious drizzle of extra virgin olive oil and tangy-sweet balsamic glaze. Each bite is a harmony of textures and flavours, making this a breakfast worth savoring. Servings: 6 Prep: 15 min Total: 22 minutes Contains: Dairy, Gluten Free from: Seafood, Meat

Chia Seed Pudding with Peanut Butter, Banana and Cinammon

Ingredients

• 300g pizza dough, thinly rolled to make 4 small oval pizzas

• 1 (213g) can of pizza sauce

• ½ cup spinach

• 1 cup cherry tomatoes, sliced in half

• 8 basil leaves, torn

• 4 eggs

• 2 cups mozzarella cheese, grated

• 2 teaspoons sea salt

• 2 tablespoons extra virgin olive oil

• 2 teaspoons balsamic vinegar

Method

1. Preheat the oven to 450°F.

2. Roll out the pizza dough into 4 10-inch ovals.

3. Spread pizza sauce evenly over each pizza base.

4. Arrange the spinach around the edges, leaving a round space at the center for the egg. Arrange the basil and cherry tomatoes over the top of the spinach.

5. Bake for 9 minutes until the crust is very lightly browned on the bottom.

6. Place the grated mozzarella cheese on top of the cherry tomatoes, leaving a small circle in the middle without cheese.

7. Carefully crack an egg into the center without breaking the yolk.

8. Bake for an additional 10–12 minutes until the egg whites are just cooked, keeping the yolk runny.

9. Drizzle balsamic vinegar and olive oil over the top. Garnish with more fresh basil and serve immediately.

If you try the recipe please leave a review, I would love to hear your thoughts!

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