A quick and delicious garlicky puff pastry pizza topped with Woodbridge Smokehouse cold smoked salmon and crispy-fried eggs. Perfect for breakfast, brunch or supper.
Serves: 2 | Prep Time: 10 mins | Cook Time: 20 mins
Preheat oven to 220C. Line a baking tray with baking paper.
Remove puff pastry sheet from freezer and thaw out on the bench for 5 minutes. Using a sharp knife, score a 1cm border around the edges of the pastry.
Spread garlic dip over the pastry. Bake for 15-20 minutes, until pastry is golden.
Meanwhile, heat oil in a large frying pan over medium heat. Crack in eggs and fry for 5-6 minutes, until the whites are set and edges are crisp.
Remove tart from the oven. Top with smoked salmon and eggs and serve.