Name: Breakfast pizza
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: Makes 1 pizza (serves 2), plus 1 extra base for freezing
Ingredients: 250 g (8½ oz) strong (baker’s) flour; 140 ml (4½ fl oz) water; 2 pork sausages; ½ teaspoon salt; canola oil spray; ½ teaspoon active dried yeast; chilli oil or olive oil, to serve; 6 cherry tomatoes, halved; 4 thin slices prosciutto; freshly ground black pepper; small basil leaves, to serve; 2 eggs; 300 g (10½ oz) fresh buffalo mozzarella; 150 g (5½ oz) pizza sauce; 1 tablespoon olive oil

Preparation info

Makes 1 pizza (serves
2
), plus 1 extra base for freezing

Difficulty
Easy
Ready in
30 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

I love pizza, but I especially love cold left-over pizza for breakfast when I am feeling a little seedy after a big night. I’m not talking about leftovers here, though. I am talking about a dedicated fresh pizza made especially for breakfast. Toppings are up to you but here’s my ultimate breakfast suggestion. Now we’re talking.

Ingredients

Dough

250 g (8½ oz) strong (baker’s) flour
140 ml (4½

Method

Make the dough 2 days in advance. Put the flour, water, yeast and salt in the bowl of a freestanding electric mixer and attach the dough hook. Mix on low speed for 1 minute, then increase the speed to medium and mix for a further 5 minutes. Turn the machine off and leave the dough to rest for 5 minutes. Turn the machine back on to medium and mix again. Add the olive oil