Breakfast Pizza

Using the Breville Stand Mixer, combine flour, yeast, sugar and salt with a paddle attachment. Stir to combine, then add water.

Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes.

Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.)

Form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again and set aside.

Assembly: Press down on dough with your fingertips to remove any large air bubbles. Spread tomato sauce generously into the dough.

Top with grated mozzarella cheese, spreading it evenly all the way to the very edges of the pan, then add blanched spinach, bacon bits and quail eggs.

Using preheated Breville Smart Oven (200 deg C), transfer the pan to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown or for about 15 minutes.

Crank up the heat to 230 Deg C and bake for another 5 mins. Garnish with fresh basil leaves and serve!