Spelt Breakfast Pizza


Spelt breakfast pizza
Who says you can't start the day with pizza? Nutritious and delicious this pizza features poached eggs and goat's cheese.

Spelt Breakfast Pizza Recipe

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.

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