Egg and bacon pizza pies

Start to finish: 45mins

Prep time: 15mins

Makes: 12


1 quantity basic pizza dough

12 rashers bacon

2 cups blanched chooped spinach

24 small free range eggs

1 truss Flavorite cherry tomatoes


Preheat oven to 200C (fan forced 180C). Thinly roll out basic pizza dough (recipe below) and cut into circles the size of a saucer.

Line muffin cups (or individual shallow pie moulds) allowing the dough to ruffle and overlap the sides.

Cut bacon rashers into three and place with some of the spinach in the bottom of each pie mould.

Top each pie with two eggs and drizzle lightly with olive oil. Bake for 20 minutes.

Put tomato truss on a tray, drizzle with oil and roast for 10 minutes. Sprinkle pies with chives and serve with tomatoes.



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