Breakfast Pizza

Makes 2 pizzas

With a little forward planning, this is a great weekend breakfast treat, lunch or midweek supper dish.  Make up the dough in advance, overnight is ideal, and assemble this tasty breakfast brunch pizza to suit your timing on the day.

Free from Soya, Nuts
Without crystal sugar

Ingredients

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Pizza Base

  1. Put the flour, yeast, and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands gather everything together into a doughy mass.
  4. Knead dough in the bowl for 100 presses.
  5. Cover the bowl with oiled cling film and leave it in a warm place, for the dough to double in size, which will take about an hour or leave it overnight.
  6. Line a large baking tray with parchment and preheat the oven.
  7. Knead the dough for 100 presses.
  8. Divide the dough in two, gently stretch each piece into a 15cm/6’’circle and put them on the prepared baking tray.
  9. Cover with oiled cling film and leave to rise for 20 minutes in a warm place.
  10. Pre-heat the oven.

Breakfast topping

  1. Slice the tomatoes thinly and spread them around the edge of the dough circles, leaving the middle clear.
  2. Cut the mushrooms in half and place them on the tomato circle.
  3. Slice the bacon into 2cm/1” pieces and lay them in in a circle over the mushrooms and tomato.
  4. Bake for 20 minutes.
  5. Carefully remove the tray from the oven and break an egg into the middle of each pizza.
  6. Season with salt and pepper and return the baking tray to the oven.
  7. Bake for 5 – 8 minutes until the egg is set.
  8. Serve immediately.

Equipment

Large baking tray, parchment lined, oiled cling film and mixing bowl,

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7  

Cooking time

20 minutes + 5 - 8 minutes

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Ingredients

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