Breakfast Pizza

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed[ as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.]

Total Time:
1 hr 35 min
Prep:
25 min
Inactive:
1 hr
Cook:
10 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • This is an amazing pizza - so simple but so fantastic. It's great to serve after a big night out – a terrific hangover cure.
  • 1 -ounce (30 grams) fresh yeast or 3 (7 gram) sachets dried yeast
  • 1 -ounce (30 grams) honey or sugar
  • 1 pint (625 ml) tepid water
  • 1 pound 2 ounces (500 grams) strong bread flour, plus extra, for dusting
  • 1 pound 2 ounces (500 grams) semolina
  • 1 -ounce (30 grams) salt
  • Tomato sauce:
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 (14-ounce) (400 gram) tin Italian plum tomatoes
  • 1 handful fresh basil, roughly chopped
  • Sea salt and freshly ground black pepper
  • 4 field mushrooms
  • 1 black pudding
  • 5 slices back bacon
  • 2 sausages
  • 2 tomatoes, quartered
  • Extra-virgin olive oil
  • 4 ounces (115 gram) buffalo mozzarella
  • 3 or 4 organic eggs
  • Sea salt and freshly ground black pepper
Directions

To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water. Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture. Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough. Knead the dough by rolling, pushing and folding it over for 5 minutes. Flour both hands, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray. Score it deeply with a knife, allowing it to relax and proof with ease until it's doubled in size. Ideally you want a warm, moist, draught-free place to get the wickedest proof.

To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes. Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste.

When the dough has doubled in size, knock the air back by bashing it around for 1 minute.

Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet. Preheat the oven to 400 degrees F/200 Gas Mark 6.

Tear up the mushrooms, black pudding and bacon and put them in a bowl. Break up the sausages into little rounds like meatballs, and add to the bowl with the tomato. Drizzle with olive oil and season with salt and pepper.

Spread a thin layer of tomato sauce over the pizza and scatter over your topping ingredients evenly. Tear the mozzarella over the top, then bake in the preheated oven for about 8 minutes. When the bacon looks crispy, crack on the eggs and put back in the oven until they're cooked.


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