Spicy egg and corn pizza
Pizza toppings don’t get much easier or better than this. We think you’ll love it.
SERVES4
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method steps:
Making the dough
- Mix the yeast into the water and allow to dissolve for 5-10 minutes.
- Add to the flours and oil and knead to form a smooth dough.
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours.
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice.
- Pre-heat oven to 225°C.
- Divide dough into 4 equal pieces and roll out to a circle approximately 30cm diameter.
Making the pizzas
- Place pizza bases on greased baking trays and spread the canned tomatoes evenly over the bases
- Top with cheese, corn, onion and crack an egg in the centre of each pizza then sprinkle with chili flakes
- Bake for approximately 15 minutes or until golden brown with a crisp base
- Remove from oven and sprinkle with chopped parsley before serving
Tips:
- If you don’t have the time to make your own pizza bases, use pre-made bases or large pita breads.
- The dough can be made in the morning before work and left to rise until dinner time for a quick easy meal.
- Try different toppings and instead of corn, use any vegetables you have such as chopped capsicum, mushroom, courgette or spinach.
- This recipe is enough to make 4 individual pizzas or 2 large pizzas
- Dough
- 1 cupwater
- 2 tspdry active bakers yeast
- 1 1/4 cupwhite flour
- 1 1/4 cupwholemeal flour
- 2 tbspoil
- Pizza topping
- 400 gtomatoes, canned, chopped
- 1 cupcheese, grated
- 1 1/2 cupsCorn kernels, fresh, frozen or canned
- 1 cuponion, sliced
- 4eggs
- 1 tspchilli
- 1/4 cupparsley, chopped
Per serve
- Energy573kJ
- Total Fat5.1g
- Saturated Fat1.6g
- Total Carbohydrate18.4g
- Sugars2.3g
- Dietary Fibre2.5g
- Protein6.6g
- Sodium72mg
Method steps:
Making the dough
- Mix the yeast into the water and allow to dissolve for 5-10 minutes.
- Add to the flours and oil and knead to form a smooth dough.
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours.
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice.
- Pre-heat oven to 225°C.
- Divide dough into 4 equal pieces and roll out to a circle approximately 30cm diameter.
Making the pizzas
- Place pizza bases on greased baking trays and spread the canned tomatoes evenly over the bases
- Top with cheese, corn, onion and crack an egg in the centre of each pizza then sprinkle with chili flakes
- Bake for approximately 15 minutes or until golden brown with a crisp base
- Remove from oven and sprinkle with chopped parsley before serving
Tips:
- If you don’t have the time to make your own pizza bases, use pre-made bases or large pita breads.
- The dough can be made in the morning before work and left to rise until dinner time for a quick easy meal.
- Try different toppings and instead of corn, use any vegetables you have such as chopped capsicum, mushroom, courgette or spinach.
- This recipe is enough to make 4 individual pizzas or 2 large pizzas
Ingredients
- Dough
- 1 cupwater
- 2 tspdry active bakers yeast
- 1 1/4 cupwhite flour
- 1 1/4 cupwholemeal flour
- 2 tbspoil
- Pizza topping
- 400 gtomatoes, canned, chopped
- 1 cupcheese, grated
- 1 1/2 cupsCorn kernels, fresh, frozen or canned
- 1 cuponion, sliced
- 4eggs
- 1 tspchilli
- 1/4 cupparsley, chopped
Ingredients
- Dough
- 1 cupwater
- 2 tspdry active bakers yeast
- 1 1/4 cupwhite flour
- 1 1/4 cupwholemeal flour
- 2 tbspoil
- Pizza topping
- 400 gtomatoes, canned, chopped
- 1 cupcheese, grated
- 1 1/2 cupsCorn kernels, fresh, frozen or canned
- 1 cuponion, sliced
- 4eggs
- 1 tspchilli
- 1/4 cupparsley, chopped
Nutrition Facts
Per serve
- Energy573kJ
- Total Fat5.1g
- Saturated Fat1.6g
- Total Carbohydrate18.4g
- Sugars2.3g
- Dietary Fibre2.5g
- Protein6.6g
- Sodium72mg
Method steps:
Making the dough
- Mix the yeast into the water and allow to dissolve for 5-10 minutes.
- Add to the flours and oil and knead to form a smooth dough.
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours.
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice.
- Pre-heat oven to 225°C.
- Divide dough into 4 equal pieces and roll out to a circle approximately 30cm diameter.
Making the pizzas
- Place pizza bases on greased baking trays and spread the canned tomatoes evenly over the bases
- Top with cheese, corn, onion and crack an egg in the centre of each pizza then sprinkle with chili flakes
- Bake for approximately 15 minutes or until golden brown with a crisp base
- Remove from oven and sprinkle with chopped parsley before serving
Tips:
- If you don’t have the time to make your own pizza bases, use pre-made bases or large pita breads.
- The dough can be made in the morning before work and left to rise until dinner time for a quick easy meal.
- Try different toppings and instead of corn, use any vegetables you have such as chopped capsicum, mushroom, courgette or spinach.
- This recipe is enough to make 4 individual pizzas or 2 large pizzas
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