Breakfast Pizza

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By Darren Purchese

Cold left-over pizza for breakfast is sometimes a thing of joy, but what about actually making a pizza especially for breakfast? Well here it is a dedicated fresh pizza made especially for breakfast. Now we’re talking. If you have pizza night and follow our quick pizza dough recipe you might have a ball of dough left over. This is what thats for. So we know a cold and lengthy (slow) prove in your dough will result in better final flavour in the dough and also better texture so plan this in advance. Toppings are up to you but here’s my ultimate breakfast suggestion.

To cook you can get yourself one of those small pizza machines, like a Gozney or perhaps you are lucky enough to have a pizza oven in the garden? Or you can purchase an inexpensive pizza stone from a kitchenware store and pop it into your oven. Preheat the oven to 220°C without fan and leave it there. Assemble your pizza quickly on a lightly floured bench and use a floured paddle or similar to slide underneath the pizza and slide onto the stone when you’re ready to bake.

See our tomato sauce for pizza recipe here.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
servings

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Ingredients

Servings

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250g pizza dough (see quick pizza dough)
70g tomato sauce (see tomato sauce for pizza)
200g mushrooms, assorted varieties, sliced
100 ml olive oil, light
1 whole pork sausage
2 eggs,
4 anchovy fillets, optional
100g mozzarella
4 slices proscuitto
 basil leaves, handful fresh
1

The dough… make the dough the night before or up to three days out from serving this. On the morning remove the dough from the fridge and leave in a warm space to prove and double in size, preheat your oven or pizza stone to hot.

 

2

For the mushrooms… cook the mushrooms in a frying pan with half the olive oil until caramelised and reserve.

 

3

For the eggs… place a frying pan onto a low heat, add the remaining oil and crack the eggs into the pan. Keep the eggs separate and heat until the whites start to colour. When the whites are almost opaque turn the heat off and allow the residual heat in the pan to cook the egg to set and heat the yolk. The yolk should be central to the white, bright and still very runny.

 

4

For the sausage meat… take a knife and cut the casing from the sausages and crumb the meat into a bowl with your fingers and reserve.

 

5

Shape the pizza… take a ball of dough and place it onto a lightly floured work surface and knock it back gently with your fist. Push and press the dough using the bottom of your palm to gently forma round shape. Continue to lift the dough from the bench to stop it sticking and keep rolling until it is thin, even and around 24 cm in diameter. Lift the base again and flick flour underneath before assembly.

 

6

To assemble the pizza… top the pizza with the tomato sauce and spread evenly to cover the surface. Add the sausage meat to the pizza followed by the cooked mushrooms. Lay the eggs onto the pizza and anchovies dotted around. Tear over the cheese and use the paddle to transfer the pizza to the pizza stone in the oven or pizza oven and shut the door quickly. Cook the pizza for 4-5 minutes in an oven or 90 seconds to 120 seconds in a Gozney or similar. Remove the pizza and top with thinly sliced prosciutto and basil leaves.

 

1
0 hours 0 minutes

The dough… make the dough the night before or up to three days out from serving this. On the morning remove the dough from the fridge and leave in a warm space to prove and double in size, preheat your oven or pizza stone to hot.

2
0 hours 0 minutes

For the mushrooms… cook the mushrooms in a frying pan with half the olive oil until caramelised and reserve.

3
0 hours 0 minutes

For the eggs… place a frying pan onto a low heat, add the remaining oil and crack the eggs into the pan. Keep the eggs separate and heat until the whites start to colour. When the whites are almost opaque turn the heat off and allow the residual heat in the pan to cook the egg to set and heat the yolk. The yolk should be central to the white, bright and still very runny.

4
0 hours 0 minutes

For the sausage meat… take a knife and cut the casing from the sausages and crumb the meat into a bowl with your fingers and reserve.

5
0 hours 0 minutes

Shape the pizza… take a ball of dough and place it onto a lightly floured work surface and knock it back gently with your fist. Push and press the dough using the bottom of your palm to gently forma round shape. Continue to lift the dough from the bench to stop it sticking and keep rolling until it is thin, even and around 24 cm in diameter. Lift the base again and flick flour underneath before assembly.

6
0 hours 0 minutes

To assemble the pizza… top the pizza with the tomato sauce and spread evenly to cover the surface. Add the sausage meat to the pizza followed by the cooked mushrooms. Lay the eggs onto the pizza and anchovies dotted around. Tear over the cheese and use the paddle to transfer the pizza to the pizza stone in the oven or pizza oven and shut the door quickly. Cook the pizza for 4-5 minutes in an oven or 90 seconds to 120 seconds in a Gozney or similar. Remove the pizza and top with thinly sliced prosciutto and basil leaves.