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egg & sriracha

Breakfast Pizza - Egg & Sriracha

Try this mouth-watering weekend treat with eggs, caramalised onion, cherry tomatoes and Sriracha (optional)

Some tips before you get started: 

  • Watch our dough prep video here 

  • Flour your dough generously

  • No one likes a soggy pizza - less is more when it comes to toppings!


  • 1 x Sugo Tu pizza dough disc

  • 100g Bocconcini or shredded mozzarella

  • 1 onion caramalised in a pan with 1 tablespoon of sugar

  • 2 eggs

  • Salt & pepper

  • 6 Cherry Tomatoes cut in half

  • Wilted spinach to garnish (1 handful in microwave for 10-15 seconds)

  • Sriracha sauce (optional)


Pre-heat the oven to 250 deg Celsius. 

Thaw dough according to pack instructions. Stretch the dough to about 11" and place on a floured surface or baking paper.

When topping try to leave two small areas with no toppings - this will be the space for the eggs.

Top with the cheese, caramalised onion and wilted spinach.  Then crack the eggs on to the pizza into the spaces - try not to place them too close to the centre to ensure better cooking. Top with cherry tomatoes.

Bake for 5-8 minutes or until the crust is blistery and golden brown and the eggs are cooked to your liking. Remember the eggs will continue to cook for a minute once removed from the oven.

After baking season with a generous amount of salt & pepper and Sriracha sauce if you like it hot!

** TIP - if you are using our frozen dough, place it in the fridge overnight to start the thawing process. ​

Share your masterpiece on social media!


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