Breakfast pizza – enjoy pizza at any time of day with this awesome breakfast pizza!
What is your absolute favourite food? I think mine might have to be pizza (with ice cream for afters!). It is always my first choice when it comes to ordering takeout and I love making my own at home too. Now I’ve come up with a pizza recipe that means that you can have it for breakfast as well as lunch or dinner! And no, I’m not talking about cold leftover pizza!
This breakfast pizza is extremely good and is perfect for a breakfast or brunch to impress; but it is also great for dinner too (who doesn’t love breakfast for dinner?!). I topped mine with tomato sauce, mozzarella and cheddar cheeses, cherry tomatoes, mushrooms, bacon and eggs – the classic breakfast foods. Of course you can vary the toppings to suit; sliced cooked sausages (either meat or veggie) or black pudding would be great additions, as would a scattering of baby spinach leaves.
Now, I don’t know about you but I don’t like having to wait too long for my breakfast in the morning, and I definitely couldn’t wait long enough for bread dough to have to rise; so I like to make the pizza dough (and tomato sauce) the day beforehand and leave it to rise in the fridge overnight. That way in the morning you just have to roll it out, pile on the toppings and bake. You can also leave the dough to rise at room temperature for an hour if you prefer and don’t mind waiting a little longer for your breakfast. Or you can even just use shop bought pizza bases to make it really quick and easy, it will still taste amazing!
Here’s what you’ll need:
- 4 cups white bread flour
- 2 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- 3 Tbsp olive oil
- 1 1/4 cups lukewarm water
- 1 cup tomato passata
- 1 Tbsp tomato puree
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- small handful fresh basil leaves, finely chopped
- 1 tsp sugar
- salt to taste
- 1 1/2 cups sliced mushrooms
- butter for frying
- 1 cup cherry tomatoes, quartered lengthwise
- 6 strips bacon, cooked and chopped (I used veggie bacon)
- 9 oz mozzarella cheese, sliced
- 5 oz cheddar cheese, grated
- 6 eggs
- 2 scallions, thinly sliced
1.To make the pizza dough, place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Add the olive oil then gradually stir in the water until it forms a rough dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. The dough should be sticky at first then become smooth as you knead.
2.Shape the dough into a ball and place in a large, lightly oiled bowl. Cover with clingfilm and place in the fridge to rise overnight (or at room temperature for an hour or so).
3.To make the tomato sauce, place the passata, tomato sauce, garlic, oregano, basil, sugar and some salt in a small pan. Simmer gently for about 10 minutes until reduced slightly. Can be made a day in advance and stored in the fridge once cool.
4.Preheat the oven to 400°F. Fry the mushrooms in a knob of butter until tender and any liquid has evaporated.
5.Knock back the risen dough and divide into two equal pieces. Shape each piece into a ball then roll out on a floured surface into a large circle, about 10.5 inches wide. Place each pizza on a baking sheet lined with baking parchment.
6.Spread a thin layer of the tomato sauce over each pizza base. Top with the grated cheddar and sliced mozzarella then scatter over the cherry tomatoes, mushrooms and bacon pieces.
7.Bake the pizzas for 10 minutes until the cheese has melted then carefully crack three eggs onto each pizza, scatter over the sliced scallions and return to the oven for 10 minutes until the egg whites are cooked but the yolks are still a little soft. Serve straight away.