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A Perfect Pantry

Huevos Racheros Pizza

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      1 hr 30 min
      20 min
      1 hr 50 min


    • 375ml warm water
    • 60ml olive oil
    • 1 teaspoon sugar
    • 600 grams 'OO' Flour
    • 2 teaspoons dried yeast
    • 3 tablespoons mild tomato salsa
    • 1x 420g cans mexie beans drained
    • 100 grams pepperoni thinly sliced
    • 2 x 59g free range eggs
    • 1 cup mozzarella cheese shredded
    To Serve
    • 1 avocado thinly sliced
    • 1/2 cup sour cream
    • 1/2 bunch coriander leaves only, thoroughly washed
    • 1 lime cut into wedges


    1. Place the warm water, olive oil, sugar, bread flour and yeast into the bread maker tin. Close the lid and select the ‘dough’ setting on the bread maker.
    2. Place dough ball onto a clean, lightly floured bench top and knead for 2 minutes. Roll out into two pizza bases, any shape you like, and place onto a pizza tray or stone.
    3. Evenly distribute the tomato salsa onto the two pizzas and then the beans and pepperoni. Crack and egg into the centre of each pizza and then top with cheese. Place into the oven for 20 minutes or until golden brown.
    4. Top with pieces of avocado, dollops of sour cream, coriander leaves and squeezes of lime.

    This recipe was developed using a Kambrook Appliance.

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