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Bacon & Sausage Breakfast Pizza (Oven Method)

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

Serves: 4

ingredients

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

Method

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!

Simon Howie

Bacon & Sausage Breakfast Pizza (Oven Method)

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

Bacon & Sausage Breakfast Pizza (Oven Method)

ingredients

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

Method

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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