Dish

SAUCE

2 tablespoons olive oil

1 onion, finely diced

2 cloves garlic, crushed

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

400-gram can crushed tomatoes

1 bay leaf

salt and pepper

PIZZA

3 pizza bases

100 grams mozzarella cheese

100 grams prosciutto

6 eggs

1 bunch asparagus, woody

stems removed

juice of 1 lemon

zest of ½ lemon

30 grams parmesan, shaved

freshly ground pepper

Sauce: Heat olive oil in a pan over a

medium-low heat, and gently cook

onions and garlic until tender (take

it slow to bring out the sweetness of

the onion).

Add oregano and balsamic vinegar,

cook for a further 2–3 minutes, then

add tomatoes and bay leaf.

Continue to simmer on low heat for

20 minutes. Remove bay leaf, season

well and set aside.

Pizza: Preheat oven to 250°C on Bake.

Preheat pizza stone if using,

otherwise oil a pan.

Place pizza base on to a pizza paddle

or baking tray.

Spread tomato sauce over pizza base,

leaving a 2–3cm gap around edges.

Top with chunks of mozzarella and

strips of prosciutto.

Bake for 10 minutes, remove from

oven and crack eggs onto pizza. Return

to oven and continue to bake for

another 5–10 minutes, until eggs are

cooked to your liking.

While pizza is cooking, chop

asparagus into 6–8cm long pieces

and sauté in a little olive oil until just

coloured. Squeeze over lemon juice and

set aside.

Remove pizza from oven. Top

with asparagus pieces, lemon zest,

shaved parmesan and freshly ground

black pepper.

BREAKFAST PIZZA

SERVES 6

understanding of our customers – how often
they cook and what sorts of cuisines, how
they shop, source and store ingredients,
the concept of weekday convenience and
weekend gourmet.
Using our products through creating
content for Our Kitchen, product testing
or just making a team lunch puts us in the
customers’ shoes and allows us to build
empathy and share their experiences.
B: I love being able to bring my passion for
food into the F&P cooking lab. This scientific
environment is not exactly your everyday
kitchen (I don’t measure the height of my
cupcakes at home!) but it’s vital we follow
each procedure and assess all the right
criteria to gather reliable data, knowing it’s
going to help real cooks in their homes.
I understand the thrill that comes
from nailing a new recipe, or perfecting
a signature dish. This helps me with the
analytical parts of my work and really drives
me to think about how our products will
perform for all food lovers.

What food-related activities does the team
partake in? How does this inspire your work?
L: We have a really strong food culture here.
We have a large shared staff kitchen (the
“Social Kitchen”) that is a hive of activity over
the day. Often people bring in surplus from
gardens to share. When we have visitors, we
prefer to cook with them rather than go out.
We have fully kitted out indoor and outdoor
kitchens, so when the Dunedin weather
permits we love to get out and grill too.
It’s such a privilege to design products that
are so central to how people live. In so many

cultures, food is how you show love, bring

people together, celebrate and commiserate.

The kitchen is the heart of the home.

B: Food really connects the office, our Social

Kitchen gets pretty busy. The enthusiasm

for sharing food has been contagious.

Now there’s nearly a club event every day...

curry club, soup club, roast club and team

breakfasts. The whole office gets involved.

We have a lot of fun being competitive. Big

shout-out to the guys in customer care, their

roast potato competition this year was fierce.

The panel of judges had a really tough job.

What do you think sets Fisher & Paykel

apart in terms of how the products can help

people achieve success in the kitchen?

L: We live and breathe our products at

work and at home, so we can walk in our

customers’ shoes. We are able to deeply

understand both their frustrations and their

joys, to feed into and steer our product

development. We strive for thoughtful,

purposeful design that is only as detailed

and complicated as required to fit the task

it must perform.

For example, simple user interfaces that

allow you to get cooking quickly, or great

lighting so you can easily see your cake

rising through the window, without having

to open the door.

B: Performance and usability. By focusing

on details like temperature distribution,

evenness of cooking and air flow, we’re really

trying to make it as easy as possible for

people to have success with their cooking.

By getting these things right we allow

people to cook with confidence.