It's Asparagus season, let's celebrate. This recipe brings out the best in all the ingredients as they compliment each other so well. The soft yolk egg brings another level of yum. A brilliant brunch dish or easy meal. It's an oz Italian pizza.
Ingredients
- 1 bunch asparagus chopped
- 1/2 jar roasted chargrilled capsicum drained
- 1 canned chicken smoky flavour
- 3 eggs free-range
- 1 jar passata
- 250 g tasty cheese
To make your own pizza base
- 600 g plain flour
- 1 tsp dry yeast
- 1 tsp sugar
- 1 tsp salt
- 500 ml lukewarm water
Method
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Step 1To prepare the pizza dough: Place dry ingredients in a bowl. Add 350ml of the warm water and give it a good stir with a fork. Gradually add the remaining water and mix with your hands until it comes together in a ball.
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Step 2Knead the dough for at least 5 mins, cover with cling wrap and leave it to double in size (maybe an hour). Bash it down and give it quick knead and dough is ready. Divide as required. Hand stretch or roll out roughly round bases.
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Step 3Preheat oven to 220C (fan forced). Spread a good tablespoon and a bit of passata over pizza base.
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Step 4Share asparagus, chicken and capsicum evenly over bases.
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Step 5Sprinkle a 1/2 handful of cheese over each one and pop in the oven for 15-20 min until golden.
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Step 6Poach eggs and serve on top of pizza.
Recipe Notes
I normally use Sandhurst char grilled capsicum.
You will only need of small tin of canned chicken.
You can buy a pre-made pizza base instead if preferred.
The pizza dough should make enough for 6 people.
Unused portions of dough will freeze very well for next time, as will any unused passata. If rolling your pizza bases place it on some grease proof and put a layer of grease proof over the top to aid rolling.
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