Full English Breakfast Pizza
One morning as our chief creator was scratching their head thinking of new ideas for recipes, something that isn’t commonly out there but would still be delicious to eat. Waiting for inspiration to strike, and suddenly there it was, right in from of them. Breakfast on a pizza.
This might sound crazy but it actually works, and works really well. Pizza already has many of the elements of a breakfast, just in different forms. The base is your toast, the tomato sauce replaces fried tomatoes, bacon replace Prosciutto and so on.
There are a couple of mods you could do to this to really push it. For example, add beans on top of the egg whites. Or crumble some hash browns in as well.
Give this a go. You really won’t regret.
Add all your toppings.
- 1 Great Balls of Flour sourdough pizza ball
- Flour and semolina mix
- 65g Great Balls of Flour Pizza Tomato Sauce
- 35g Fior di Latte Mozzarella
- 1 Thick pork sausage, cooked and sliced.
- 2 rashers of bacon, cooked and sliced.
- 1 ring of black pudding, chopped.
- 2 – 3 mushrooms, sliced.
- 1 or 2 free range eggs.
- Brown sauce (for us northerners!) or Ketchup if you prefer.
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature. Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow to warm for 45 minutes before building your pizza.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Springkle your pizza peel or parchment paper with flour and semolina mix. Transfer to your pizza peel, or parchment paper if cooking in a home oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
Spread your tomato sauce, work quickly now to top the rest of the pizza so as to ensure your base doesn’t get soggy. Add the cheese, sausage, bacon, mushrooms and black pudding and spread around the top. Lastly add your eggs trying carefully not to crack them. Use one if you’re planning on eating this on your own, or two if sharing (avoids arguments over who gets the yolk!).
If you’re cooking in a kitchen oven you may want to cook for 3 minutes first before adding the eggs.
If wanting to go all out full English add a couple of spoonfuls of beans in the centre over the egg white. You can also chop a hash brown and sprinkle this on top, this crisps up beautifully in the oven.
Take care when sliding the pizza into your oven so as to ensure the egg stays whole and the white doesn’t slide off the top of the pizza.
Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven. Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
All you need to create perfect pizza
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