Greek-Yogurt Dough Breakfast Pizza
30 min400 kcal each
Personal pizzas on a quick Greek-yogurt dough, topped with spinach, mozzarella, tomatoes, bacon and an egg baked in the middle. No yeast, no rise, on the table in half an hour.
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Plan this recipeIngredients
for 3 servings- Whole-wheat flour140 g
- Baking powder1½ tsp
- Salt½ tsp
- Greek yogurt, plain, non-fat245 g
- Baby spinach1 handful
- Mozzarella, grated57 g
- Cherry tomatoes8 piece
- Eggs4 piece
- Bacon2 slice
Method
Prep 15 min · cook 15 min- Heat the oven to 230 °C and line a large baking sheet.
- Whisk the flour, baking powder and salt, then stir in the yogurt until it forms crumbs and knead on a floured board for about 20 turns, until tacky but not sticky.
- Divide into 4 and roll each into a thin 18–20 cm oval; lay them on the sheet.
- Top with spinach, mozzarella and halved tomatoes, leaving a well in the centre; crack an egg into each well and scatter over the chopped cooked bacon.
- Bake for 10–12 minutes until the crust is golden and the egg white is set. Season with salt and pepper.
- Best eaten fresh. Baked bases keep 2 days in the fridge; top and bake when needed.
Nutrition
per servingCal
400
Protein
30g
Carbs
40g
Fat
15g
Of 15g of fat per serving, 5.6g is saturated.
