| | Egg and roast capsicum pizza
Egg and roast capsicum pizza
Egg and roast capsicum pizza 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 200°C.
  2. Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.
Time for preparing:
10 min.


  • 30cm woodfired pizza base (see note)
  • 1/2 cup tomato passata (sugo) (see note)
  • 1/3 cup drained bottled capsicum strips
  • 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
  • 3 small (42g) eggs
  • Oregano or small basil leaves, to garnish