Now you may be thinking, ‘what is healthy about a pizza for breakfast?’, let me explain… Pizza dough is bread, the same mix will make a loaf of plain white bread, it is just rolled out and baked different. For most people it is normal to have grilled or baked sausage, bacon, pudding, mushrooms with eggs for breakfast, along with bread, a tomato based sauce and a little cheese… well here it is combined in all its glory. I see this as a treat breakfast or a brunch, I normally make it when I have visitors, just so they have something they are not used to seeing and by God it never fails.
I have used a boiled egg, sliced, but there is nothing stopping you from frying a regular egg then cutting it up and putting over as a topping or crack a few quails eggs over the top.
Makes up to 6 pizzas:
500g strong flour
300ml skimmed milk
1 sachet of baker’s yeast
Pinch of salt
1-2 boiled eggs
4-5 slices of black pudding
Heat milk gently in a saucepan, add the yeast and stir until dissolved.
Sift flour and salt into mixing bowl. Make a well in middle and add the milk with dissolved yeast.
Mix together using a spoon, it should be quite sticky. Empty out onto a lightly floured work surface, kneed it for 10 mins and bop back into bowl and cover with Clingfilm for 20 mins+.
Punch out the air, it can be used right away or wrap in Clingfilm and keep in fridge.
When using pull off a ball smaller than a tennis ball and roll it out as thinly as possible, don’t worry about perfect circles.
Part-grill the sausages, rashers and black pudding and cut up into bite sized pieces, slice the mushrooms.
Pop the base onto an oiled pizza tray and lightly spoon on some pasta sauce, grate a small amount of cheese of your choice over the top (I just use low fat cheddar), add the toppings.
15-20 mins in a HOT oven will make a lovely crispy breakfast pizza.