Gordon Ramsay’s breakfast pizza is an unexpected but delicious combination that makes for a tasty and filling brunch dish.
The richness of scrambled eggs and the earthy flavours of sautéed mushrooms, asparagus, and olives come together perfectly atop a crispy pizza base.
This recipe from the chef’s official website creates a wonderful balance of textures, with the creamy eggs and the crisp dough complementing each other beautifully.
Plus, it’s versatile: just add or swap ingredients to suit your tastes, like adding a handful of spinach or a sprinkle of grated cheese.
It’s an easy yet impressive way to elevate your weekend brunch routine, and it’s bound to satisfy anyone craving something more than just the usual toast or pancakes.
Gordon Ramsay’s breakfast pizza recipe
Ingredients
55g pizza dough ball, freshly made
Four whole eggs
Two tbsp unsalted butter, cubed
Two tbsp crème fraiche
One shallot, sliced
Six green asparagus spears, sliced
Four cremini mushrooms, medium size, sliced
Quarter cup green olives, halved
Four basil leaves, sliced
Two sprigs of oregano
One pinch of red chilli flakes
Method
Take the pizza dough out of the fridge and allow it to come to room temperature. Preheat your Breville Pizza Oven to the New York style setting. If you’re using a regular oven, lightly oil and preheat a ceramic pizza stone for 10 minutes at 290C.
Lightly dust a flat surface with plain flour, then place the dough on top. Sprinkle more flour over the dough and roll it out using a dowel or rolling pin, aiming for about ¼ inch thickness, similar to how you’d roll out pie dough. The dough should end up being roughly eight to 10 inches in diameter.
To prevent puffing in the oven, prick the dough several times with a fork, allowing any trapped air to escape as it bakes. Generously dust a pizza paddle (or equivalent) with semolina flour. Transfer the dough onto the paddle, then slide it onto the preheated stone in your pizza maker. Bake for four to seven minutes, keeping an eye on it and rotating the dough as needed for even cooking. Once done, remove the pizza from the oven and let it rest briefly on a plate or cutting board.
While the dough bakes, heat a medium sauté pan over medium-high heat and add one tablespoon of olive oil. Once the oil is hot, add the sliced shallots and mushrooms, seasoning with salt and cracked pepper. Stir occasionally with a wooden spoon for three to four minutes, or until the mushrooms turn golden and the shallots become translucent.
Add the sliced asparagus, olives, chilli flakes, and herbs to the pan, cooking for another two minutes before turning off the heat.
At the same time, crack the eggs into a cold nonstick saucepan and break up the yolks with a wooden spoon. Set the pan over low to medium heat, stirring continuously for one minute. Add a few cubes of butter, then remove the pan from the heat, continuing to stir for another 30 seconds.
Return the pan to the heat and stir again for one minute, adding more butter as you go. Continue this cycle – one minute on the heat, then 30 seconds off – until the eggs thicken and the butter is fully incorporated. When the eggs hold their shape on a spoon, stir in the crème fraîche and season with salt and pepper to taste.
Spread the scrambled eggs over the baked pizza dough, then top with the sautéed mushroom mixture.
