Breakfast Pizza

Recipe by Joe Boiling
Serves 2-4
Oven temp. 450 ℃
  • 2 Dough balls
  • Tomato sauce
  • 4 Rashers of streaky bacon, cut into lardons
  • 1 Sausage, skin removed
  • 100g Black pudding, diced
  • 8 Mushrooms, sliced
  • 1tsp Butter
  • 1 Sprig rosemary
  • 1 Ball of mozzarella
  • 2 eggs
  • Leftover pizza is incredible for breakfast but this breakfast pizza can be eaten any time of day! Cooking all the ingredients in the same pan before topping the pizza ensures a great depth of flavour…

    As Roccbox is coming up to temperature, put the bacon lardons with a little oil in a cast iron pan and cook the bacon until crispy. Remove the crispy bacon with a slotted spoon and set to one side.

    Next, break the sausage meat into bits and cook in the same pan with a touch more oil if you need if for around 3-4 minutes. Remove and set aside.

    Cook the black pudding in the same pan for 2-3 minutes and set aside.

    Finally, melt the butter in the pan before adding the mushrooms and rosemary and sautéing till softened.

    To build the pizza’s, open the dough balls into the perfect pizza base, top with the tomato sauce, torn mozzarella, sausage, black pudding and mushrooms before carefully cracking the egg into the centre of the pizza and cooking in Roccbox for around 90 seconds.

    As soon as the pizza comes out of Roccbox, sprinkle over the crispy bacon bits and serve!

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