How to prepare scrambled egg pizza

Egg whites are inexpensive source of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.


125ml milk

1 tsp golden caster sugar

2 tsp dried yeast

500g ‘00’ pasta flour or bread flour, plus extra for dusting

1 tbsp olive oil

4 tomatoes

2 garlic cloves, crushed

small bunch oregano

80g bag baby spinach

50g parmesan

125g ball mozzarella, torn into pieces

4 large eggs



Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.

In a large bowl, stir together the flour, 1 tsp salt, teaspoons of olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.

Transfer to a floured surface and knead for 10 mins.

Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.

Peel the tomatoes by scoring the skins with a cross and pouring over just-boiled water.

Drain the water after 2-3 mins and the skins will peel away easily.

Coarsely grate the tomatoes, then stir in the garlic and oregano.

Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball.

Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers.

Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas.

Top with grated Parmesan and torn mozzarella.

Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 minutes, then nudge the toppings away from the center slightly to create a gap in which to crack the eggs.

Return the pizzas to the oven to finish cooking – they should take another 6-7 mins, depending on how you like your yolk.


Unblock notifications in browser settings.

Eyewitness? Submit your stories now via social or: