Brunch Pizza – Ham Hock, Egg, Rainbow Swiss Chard and Orange Hollandaise

By Martin Shanahan

Brunch Pizza – Ham Hock, Egg, Rainbow Swiss Chard and Orange Hollandaise

Brunch Pizza – Ham Hock, Egg, Rainbow Swiss Chard and Orange Hollandaise Recipe

Need a quick and easy brunch recipe that will feed a hungry crowd in minutes?  Meet the brunch pizza!


Pizza dough (click here for Marty’s homemade recipe)

100g of flaked ham hock (see below for recipe)

Orange Hollandaise (see below for recipe)

5 leaves of rainbow Swiss chard

½ a Red Onion

½ a tablespoon of soft brown sugar

¼ a cup of balsamic vinegar

Tomato paste

1 large free range egg

Grated Mozzarella Cheese

Flaked Ham Hock:

1 Ham/bacon Hock about 1kg (you can get this from your butcher or any good supermarket)

2 bay Leaves

10 peppercorns

4 strips of orange zest

1 brown onion quartered

Orange Hollandaise:

80 grams of unsalted butter (cubed)

yolk of 1 free range egg

Juice of two oranges

To make flaked Ham Hock:

Place all the ingredients in a large pot, cover with water, bring to the boil, then reduce the heat and simmer for 3.5 – 4 hours, topping up with water if necessary. Take out the hock and let it cool. The meat should flake off the bone. Pull it apart and place to one side. The ham hock can be prepared the day before.

Sieve and reserve the cooking liquid. A great stock for making soups and cooking with. Keeps well in the freezer.

To make Orange Hollandaise:

To begin place the juice of two oranges in a pan and reduce. You want it to be a concentrated liquid but not a syrup. Then set aside to cool.

To make the hollandaise place a small pot on the heat with about 2 cm water in it to a simmer. Place the yolk in a metal or glass bowl over the pot.  Do not let the bowl touch the water. You want the steam from the simmering water to gently heat the bowl.

Whisk the yolk constantly until it goes pale yellow and starts to thicken, then start to add in the cubes of butter until all the butter is incorporated to form a nice sauce. Whisk for another 3-4 minutes until it thickens, then add in 2-3 tablespoons of the orange juice reduction, whisking and tasting between each tablespoon. Once your happy with the taste and consistency set aside in a warm place.

To prepare the remaining ingredients for the pizza:

Thinly slice the red onion, place in a preheated pan with a tablespoon of olive oil and soften for 5-6 minutes. Add in soft brown sugar and balsamic vinegar, mix and reduce by half until onions are caramelized. Set aside to cool.

Slice up the leaves of the rainbow swiss chard, excluding the stalks.

Crack the egg and place in a small dish.

To assemble:

Roll out one Pizza dough ball to 30cm round then place on a peel or board covered with cornmeal so its doesn’t stick and is easy to slide off.

In the centre of the base place 2 tablespoons of tomato paste. Spread out in a circular motion until the base is fully covered.

Sprinkle over a handful of grated mozzarella, place the rainbow swiss chard on top then spread the caramelized onion on top of the swiss chard.

To finish layer over the flaked ham hock making sure to leave a small space in the centre for the egg.

Slide onto your pizza stone, then carefully place the egg in the centre and cook until golden, crispy and the egg yolk is just cooked. (about 4-5 minutes)

While the pizza is cooking, warm up the orange hollandaise for serving.

To Serve:

Scatter dollops of the orange hollandaise around the pizza and eat immediately while the egg is nice and runny.



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