The Breakfast Pizza

I know, I had you at pizza, and you’ll never leave once you’ve tasted this healthy take on an ol’ school favourite. My love for pizza started early, in 1971 to be precise. ‘What was this round flying salty saucer like bread thing?’ my five year old self wondered as I spat out an anchovy.

While my taste for whole anchovies never evolved, my love for the original flatlay has never died. On Lygon street in Melbourne around 1977 pizza burst into my childhood and that shredded ham was the shag pile of my youth. This continued to thrive late into my teens at Pinocchio’s Pizza on Toorak Road until the ham shag endured cut backs and resizing. Next thing we knew rectangular gourmet pizza had landed – think walnuts, blue cheese and sun-dried tomatoes – and the market was cornered.

Here in Byron Bay pizza just ain’t the same, however the locals just love the wood fired goodness over at Treehouse on Belongil and a Friday night Legend Pizza still rocks for many. With a flourish of Byron Bay Cooking School events and classes, there’s a bounty of local produce just waiting for an idea. So here’s one with no dough that I prepared earlier – let’s call it Sammy’s breakfast pizza.

The Breakfast Pizza

2 tablespoons macadamia oil, extra if required
1 small Spanish onion, peeled, very finely sliced
1 tablespoon balsamic vinegar
2 large Desiree potatoes, peeled, very finely sliced
6 eggs, beaten
2 tablespoons goat or sheep milk feta, crumbled
1 large tomato, finely sliced
100 grams Salumi of your choice, finely sliced
2 tablespoons basil, finely sliced

  • Preheat oven to 200 C.
  • Heat oil in a medium size, heavy based over proof pan.
  • Ensure some oil is spread the edges of the pan.
  • Add onion and saute until translucent. Add balsamic and cook until caramelized.
  • Set aside.
  • Layer sliced potatoes on the base of the pan and around the sides.
  • Add more oil if required, fry for a few minutes.
  • Return caramelized onions to the pan.
  • Whisk eggs, add crumbled feta and basil.
  • Pour over the caramelised onions potato base.
  • Simmer on a low heat until the base is set. Then layer salami and tomatoes.
  • Transfer whole pan to a hot oven 200 C.
  • Cook until golden brown on top and cooked through – about 15 minutes.
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