Breakfast Crostata

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recipe by Tenina Holder

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

Breakfast Crostata is a fancy name for breakfast pizza, and with caramelised onions, potato, prosciutto and camembert, this recipe deserves it's title

Inspired by:

recipe updated 14 May 2020


  • Onion icon
    2 (280g)
  • Plum tomatoes icon
    Plum tomatoes
    4 (200g)
  • Potato icon
    2 (346g)
  • Prosciutto icon
    4 slices (None)
  • Black olives icon
    Black olives
    about ¼ cup (34g)
  • Fresh yeast icon
    Fresh yeast
    30g (about 2½ tbsp)
  • Water icon
    280ml (1⅛ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Wholemeal flour icon
    Wholemeal flour
    100g (about ¾ cup)
  • Bread flour icon
    Bread flour
    400g (about 3¼ cups)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Brie icon
    as needed
  • Provolone cheese icon
    Provolone cheese
    75g (about ¾ cup)
  • Fresh thyme icon
    Fresh thyme
    as needed


  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Pizza stone
  • kCook icon Varoma dish
  • kCook icon Large glass bowl
  • kCook icon Tm5 bowl

Step preview

  1. Add fresh yeast, water and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 2
  4. Then add wholemeal flour, bread flour and sea salt to the TM5 bowl
  5. Mix - approx 10 sec, speed 6
  6. Knead - approx 3 min, dough
  7. Grease a clean large glass bowl lightly with extra virgin olive oil
  8. Transfer content of TM5 bowl to dough
  9. Prove until doubled - 1 hr
  10. Pre-heat a clean pizza stone oven - 260°C
  11. Add onion, extra virgin olive oil and sea salt to the TM5 bowl
  12. Add plum tomatoes to the varoma dish
  13. Cook and let cool - approx 50 min, varoma, reverse speed 2
  14. Roll out dough into rounds
  15. Assemble
  16. Add potato and prosciutto to the dough
  17. Transfer tomatoes to dough
  18. Add brie, provolone cheese and black olives to the dough
  19. Transfer dough to pizza stone
  20. Cook until golden brown - 15 min, 260°C
  21. Garnish with fresh thyme
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