The eggs can be swapped for snipped smoked bacon. And for something more substantial, serve with Essential French Fries and a seasonal salad.
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Preheat the oven to 220ºC, gas mark 7. Line a large baking sheet with baking parchment. Cut the pizza dough into 4, and use floured hands to stretch each piece into rounds about 15cm across. The bases needn’t be neatly shaped. Place on the baking sheet and spread with the pesto, leaving a 1cm border. Leave to stand in a warm place.
Meanwhile, halve the courgettes lengthways, then cut into 0.5cm half moons. Heat 1 tbsp oil in a frying pan and fry the courgettes for 3 minutes, until beginning to colour. Stir in the chopped basil and season. Spoon around the edges of the pizza bases, then break 1 egg into the centre of each. Season the eggs.
Bake for 5 minutes. Spoon the peas on top and return to the oven for 10 minutes more, until the eggs are lightly set and the peas are hot through. Drizzle with the remaining oil and scatter with more basil leaves to serve.
It’s best to shape the pizza bases by hand-stretching, but if you can’t make the portions big enough, finish shaping with a rolling pin. If there’s time, use the dough at room temperature instead of straight from the fridge.
Typical values per serving when made using specific products in recipe
Energy | 2,174kJ/ 519kcals |
|---|---|
Fat | 24g |
Saturated Fat | 4.3g |
Carbohydrates | 42g |
Sugars | 5.3g |
Fibre | 4.9g |
Protein | 21g |
Salt | 2.2g |
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