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Egg and roast capsicum pizza

Name: Egg and roast capsicum pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 30cm woodfired pizza base (from delis); 1/2 cup tomato passata (sugo); 1/3 cup drained bottled capsicum strips; 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar); 3 small eggs; Oregano or small basil leaves, to garnish

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10m

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Host a pizza party with pizza topping ideas like egg and roast capsicum.

30cm woodfired pizza base (from delis)
1/2 cup tomato passata (sugo)
1/3 cup drained bottled capsicum strips
1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
3 small eggs
Oregano or small basil leaves, to garnish

Method

1.

Preheat the oven to 200°C.
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.

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