April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
10 mins
Cooking time:
20 mins
Serves:
4 people
Mornings just got a whole lot better. Cooked breakfast favourites meet crispy pizza base for the breakfast combination of dreams!
Follow this recipe if cooking in a conventional oven, or see our alternate version if using a pizza oven.
4 Simon Howie Premium Pork Sausages
8 rashers Simon Howie Dry Cure Smoked Back Bacon
2 sourdough pizza bases
8 cherry tomatoes
4 eggs
1 ball of fresh mozzarella
Rocket to serve (optional)
For the sauce
100ml passata
1 tbsp tomato puree
2 cloves garlic, grated
1 tsp dried Italian herbs
Salt and pepper
1. Remove shop-bought sourdough pizza bases from fridge and allow to come to room temperature.
2. Preheat the oven to its highest setting and put in two baking trays or pizza stones to bring up to temperature.
3. Fry or grill the sausages and bacon as per the pack instructions until golden and cooked through. Slice the sausages into thin rounds.
4. Make the tomato sauce by mixing all the sauce ingredients together in a bowl, adding plenty of salt and pepper.
5. Dust your work surface with flour and shape the pizza bases as per pack instructions. Place the pizza bases onto a flour-dusted baking tray.
6. Spread the tomato sauce over the pizza bases, taking care not to use too much sauce as this can make your pizza base soggy. Then top with the pieces of chopped sausage, bacon and tomatoes.
7. Break two eggs on top of each pizza, making sure that the eggs are contained by other ingredients so they don’t spill off the edge. Tear pieces of mozzarella and place on top.
8. Transfer each of the pizzas onto the hot baking trays or pizza stones and cook for around 8–10 minutes, or until the pizzas are crisp and the toppings are cooked but egg yolk is still slightly runny.
9. Serve straight from the oven with rocket leaves and enjoy!
Mornings just got a whole lot better. Cooked breakfast favourites meet crispy pizza base for the breakfast combination of dreams!
Follow this recipe if cooking in a conventional oven, or see our alternate version if using a pizza oven.
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4
4 Simon Howie Premium Pork Sausages
8 rashers Simon Howie Dry Cure Smoked Back Bacon
2 sourdough pizza bases
8 cherry tomatoes
4 eggs
1 ball of fresh mozzarella
Rocket to serve (optional)
For the sauce
100ml passata
1 tbsp tomato puree
2 cloves garlic, grated
1 tsp dried Italian herbs
Salt and pepper
1. Remove shop-bought sourdough pizza bases from fridge and allow to come to room temperature.
2. Preheat the oven to its highest setting and put in two baking trays or pizza stones to bring up to temperature.
3. Fry or grill the sausages and bacon as per the pack instructions until golden and cooked through. Slice the sausages into thin rounds.
4. Make the tomato sauce by mixing all the sauce ingredients together in a bowl, adding plenty of salt and pepper.
5. Dust your work surface with flour and shape the pizza bases as per pack instructions. Place the pizza bases onto a flour-dusted baking tray.
6. Spread the tomato sauce over the pizza bases, taking care not to use too much sauce as this can make your pizza base soggy. Then top with the pieces of chopped sausage, bacon and tomatoes.
7. Break two eggs on top of each pizza, making sure that the eggs are contained by other ingredients so they don’t spill off the edge. Tear pieces of mozzarella and place on top.
8. Transfer each of the pizzas onto the hot baking trays or pizza stones and cook for around 8–10 minutes, or until the pizzas are crisp and the toppings are cooked but egg yolk is still slightly runny.
9. Serve straight from the oven with rocket leaves and enjoy!
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