Spelt Breakfast Pizza

Serves 4

1 tsp dried yeast

1 tsp caster sugar

⅔ cup warm water

2 cups spelt flour

1 tsp salt

2 tbsp olive oil 

250g trussed cherry tomatoes

8 slices pancetta

100g baby spinach leaves

4 eggs

100g goat’s cheese

Combine yeast, sugar and water in a jug. Set aside
until frothy.

Combine flour and salt in a bowl. Add yeast mixture with 1½ tablespoons of oil and stir to combine. Turn onto a lightly floured surface and knead until smooth. Divide into four portions. Place in a draught-free place for 1 hour or until doubled in size.

Meanwhile, preheat oven to 200°C. Place tomatoes on a baking tray and drizzle with oil. Season. Bake for 10 minutes or until tomatoes wilt.

Roll dough portions out to 20cm-diameter discs. Place on a baking tray. Bake for 10 minutes or until golden brown.

Cook pancetta in a large frying pan over high heat until crisp. Transfer to a plate. Add spinach to the pan and cook, tossing, for 2 minutes or until spinach wilts.

Poach eggs in a small saucepan of simmering water.

Place pizza bases on serving plates. Top with spinach, tomatoes, pancetta and poached egg. Sprinkle with cheese.

Serve immediately.