0:10

To Prep

0:10

To Cook

6

INGREDIENTS

EASY

DIFFICULTY

2

SERVINGS

5

AVG RATING

(1 Member)

Egg and roast capsicum pizza

Ingredients
  • 30cm woodfired pizza base (see note)
  • 1/2 cup tomato passata (sugo) (see note)
  • 1/3 cup drained bottled capsicum strips
  • 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
  • 3 small (42g) eggs
  • Oregano or small basil leaves, to garnish
    • Method
    • Notes
    1. Step 1

      Preheat the oven to 200°C.

    2. Step 2

      Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.

    Woodfired pizza bases and tomato passata are available from delis and selected greengrocers.

    Serves 2 grown-ups or 4 kids.