Breakfast Tortilla Pizza

A little Italian. A little Mexican. A litte tasty.

Tortilla Breakfast Pizza

Munch

I have a ginormous bag of Masa Harina, the corn flour that you use to make Tortillas etc. Wanting to make more of a dint in it, I thought a pizza base made from this would not only be gluten free but a great money saver too. I had hoped this would be a little munchier than it turned out,  it was great especially for a first attempt and I look forward to the next.

 

Serves 2

Base

  •  2 Cups Masa Harina Flour
  • 1 3/4 Cup Water (note I found 1 1/2 too dry and this amount a little wet so keep extra flour handy til you get the right doughy feel)
  • Dash of Salt
  • Cling Wrap/Plastic Food Wrap
  • Aluminium foil

Topping

As far as I am concerned there is no hard and fast rule for pizza toppings. However I’ve listed mine below for a balanced and healthy breakfast

  • 1 1/2 Tbs Tomato Paste
  • 4 Eggs
  • 3 Rashes Bacon, sliced lengthwise
  • 1/2 Capsicum cut into rings
  • 1 Handful Basil leaves, I used half to cook and half to garnish
  • 1 Tomato, seeded and diced
  • 1 Handful Baby Rocket or Arugula

Base

Preheat Oven to 200 Degrees C or (400 F).

Line pizza tray with aluminium foil, set aside.

In a large bowl, season the flour with salt and create a well in the middle to pour in your water. Using your hands, mix the dough, I poured in 1/2 cup at a time to manage the wetness of the mix.

Once the dough is malleable and not sticky place between two large sheets of cling wrap and roll out. Roll as thin as you can without tearing.

Remove the top layer of glad wrap and flip your pizza base over to the tray, remove second piece of glad wrap and bake in the oven for approximately ten minutes, or until the top is white-ish and no longer doughy to touch. Remove from oven.

Pizza

Using the back of your tablespoon or spatular spread out your tomato paste until you have an even consistency.

Top with your ingredients (excluding the rocket and half the basil leaves) leaving the eggs to last.

Crack them on top and pop in the oven until the whites of the eggs are set.

Remove and season the eggs with salt and pepper and garnish with the rocket and remaining basil leaves. 

Slice into quarters and serve with your favourite morning drink; coffee, tea, bloody mary or even margarita.

Handy Hint: My only would of advice would be, roll as thin as you can for a crispy-ish base.

Handy Hint 2: Also if you have loads of toppings on your pizza, you may wish to semi bake your pizza with those first until they’re almost cooked through then take it out of the oven, crack the eggs on top and put it back in until they’re done.

 

 

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2 comments

    • Thank you!! The flavours of both cuisines combine well – few quality tasty ingredients done well to let the flavours shine! I used my Canon 5Dii and natural light for this shot.

      Liked by 1 person

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