This is a quick and easy breakfast with a twist, and a little bit left of centre to the traditional "big breakfast". To me, it feels a whole lot healthier too. The key to this dish is in the Goats Cheese. I have chosen one from 180 Acres, which is marinated in olive oil, peppercorns, and thyme. This particular cheese is available at Macro Wholefoods Market in Sydney's Crows Nest, Raw Materials in Melbourne's Footscray or at my local butcher, East Hawthorn Gourmet Meats in Melbourne's Hawthorn East. There is an abundance of good quality Goat's Cheeses out there but this is the best one I have found.
A little bit more about this cheese from The Australian: MELBOURNE'S Raw Materials founder and director Andrew Gray has created a high-quality range of goats' cheeses, dubbed 180 Acres, which harks from the happy goats and lush green paddocks of Tasmania. Gray, a former chef, became passionate about cheese while working for Tassie's King Island Dairies. His interest led him to become an accredited cheese critic, enabling him to sit on the panels of Australian shows.One pizza is enough for two people, so have fun with the concept and try a few variations based on what you have kicking around in your refrigerator.
Ingredients & Preparation:
1 large pita bread
Good quality tomato sauce (such as Five Brothers)
8 slices pancetta
2 free range eggs
Fresh basil
Goats cheese (I use 180 Acres Marinated Goat's Chèvre)
Fresh cracked pepper
Place pita bread flat side down on a pan lined with aluminum foil. Spread with thin layer of tomato sauce being careful not to use too much sauce. Layer the pancetta over the sauce. Tear basil leaves and sprinkle on top of the pancetta. Beat two eggs together with a fork and gently pour over the pizza. Crumb goats cheese over the top, and finish with a generous crank of cracked pepper. Cook in 180 degrees Celsius oven for fifteen minutes or until done.
Bon Appetit!
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