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!!
Let’s cut right to the drum solo of our iconic giant chocolate haggis advert.
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:
10 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 pizza oven, or see our alternate version if using a conventional 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. 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!
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 pizza oven, or see our alternate version if using a conventional oven.
Prep time: 10 mins
Cooking time: 10 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. 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!
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