Breakfast Pizza with DON Double Smoked Ham and Eggs – by Adam D’Sylva (Tonka & Coda)
15 Oct 2020Overview
Prep: 15 minutes
Ready in: 20 minutes
Serves: Makes 4 serves
Brought to you by Adam D’Sylva (executive chef and co-owner of Coda and Tonka), this breakfast pizza with ham and eggs will quickly become a family favourite!
Method
- Preheat your oven to 220°
- Using a food processor add in cannellini beans, a drizzle of extra virgin olive oil and a pinch of salt and blend until it has been pureed to a smooth paste
- Spread bean puree evenly on the pizza base
- Spread tomato passata evenly across the top
- Place the pizza on a tray to the side
- Finely slice the DON Double Smoked Leg Ham
- Spread DON Double Smoked Leg Ham across the top of the pizza base, making three small nests for the eggs
- Crack the three eggs into each nest and drizzle garlic oil, salt and pepper on the top
- Roughly chop up parsley to garnish and place ½ on top
- Place in the oven for 20 minutes until eggs are just cooked
- Once cooked, remove from the oven and grate parmiganno Reggiano on top and remaining parsley. Cut into 6 slices and serve immediately.
Ingredients
- 1 × pack of DON Double Smoked Leg Ham (approx. 20 slices)
- 2 × 400 g cans of Cannellini Beans
- 2 pre-made pizza bases
- 6 free range eggs
- ½ cup tomato passata
- ½ cup flat leaf parsley
- 4 tbsp Garlic Infused Olive Oil
- 200 g Parmigiano Reggiano