Sourdough pizza with eggs, courgettes & peas

Name: Sourdough pizza with eggs, courgettes & peas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 g pack Jus-Rol Sourdough Pizza Base; Plain flour, for stretching; 75 g green basil pesto; 300 g loose Essential Courgettes; 2 tbsp olive oil; 20 g pack basil, roughly chopped, plus a few whole leaves, to serve; 4 Essential Free Range White Eggs; 180 g frozen Essential Garden Peas, blanched

The eggs can be swapped for snipped smoked bacon. And for something more substantial, serve with Essential French Fries and a seasonal salad.

5 out of 5 stars(1) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack Jus-Rol Sourdough Pizza Base
Plain flour, for stretching
75g green basil pesto
300g loose Essential Courgettes
2 tbsp olive oil
½ x 20g pack basil, roughly chopped, plus a few whole leaves, to serve
4 Essential Free Range White Eggs
180g frozen Essential Garden Peas, blanched

Preheat the oven to 220ºC, gas mark 7. Line a large baking sheet with baking parchment. Cut the pizza dough into 4, and use floured hands to stretch each piece into rounds about 15cm across. The bases needn’t be neatly shaped. Place on the baking sheet and spread with the pesto, leaving a 1cm border. Leave to stand in a warm place.
Meanwhile, halve the courgettes lengthways, then cut into 0.5cm half moons. Heat 1 tbsp oil in a frying pan and fry the courgettes for 3 minutes, until beginning to colour. Stir in the chopped basil and season. Spoon around the edges of the pizza bases, then break 1 egg into the centre of each. Season the eggs.
Bake for 5 minutes. Spoon the peas on top and return to the oven for 10 minutes more, until the eggs are lightly set and the peas are hot through. Drizzle with the remaining oil and scatter with more basil leaves to serve.

Cook’s tip

It’s best to shape the pizza bases by hand-stretching, but if you can’t make the portions big enough, finish shaping with a rolling pin. If there’s time, use the dough at room temperature instead of straight from the fridge.

Typical values per serving when made using specific products in recipe