Smoked salmon breakfast pizza

Preparation

Swap pizza night for pizza morning with this clever take on the Italian classic. Topped with cream cheese, smoked salmon and olives, it’s perfect for sharing.

1. In a bowl, combine the flour, garlic granules and salt. Add the Greek yogurt and oil and stir until the mixture is combined and starts to come together as a dough. Transfer to a floured work surface and knead for 3-4 minutes, until smooth. Leave to rest for 15 minutes.

2. Bring a pan of water to a gentle boil and add the eggs. Cook for 7 minutes, then transfer the eggs to a bowl of iced water. When the eggs have cooled, peel and cut into quarters.

3. Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with baking paper. Roll out the dough to make the pizza base and transfer to the lined baking tray. Bake for 15 minutes, until puffed up, crisp and golden. Remove from the oven and leave to cool.

4. Finely slice the spring onions. Reserve a few sprigs of dill for garnish and then finely chop the rest. Mix the crunchy spring onions and dill through the soft cream cheese and season with salt and pepper. Slice the olives.

5. Spread the cream cheese mixture over the pizza base. Tear the salmon into pieces then scatter these over the pizza base, followed by the quartered eggs and sliced olives. Garnish with the reserved dill for colour, then drizzle with a little extra-virgin olive oil to finish.