Bacon & Sausage Breakfast Pizza (Pizza Oven Method)

Prep time: 10 mins

Cooking time: 10 mins

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. Heat the pizza oven and allow to come to temperature.

3. Fry or grill the sausages and bacon as per 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 the pack instructions. You can assemble the pizzas on a flour-dusted pizza paddle to make it easier to transfer in for cooking.

6. Spread the tomato sauce over the pizza bases. Be careful 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. Place the pizzas into the hot pizza oven. They will cook in approx. 3-5 minutes, depending on how hot it is. Keep checking and rotating them to make sure they cook evenly and don’t burn. Ensure the toppings are cooked but theegg yolk is still slightly runny.

9. Serve straight from the oven with rocket leaves and enjoy!