All-day breakfast pizza – delicious homemade pizza dough topped with sausage, bacon, cheese and even a “fried” egg.
One of our favourite treat breakfasts is a proper cooked English – Sausage, bacon, egg, toast and baked beans (I appreciate that other people might prefer other additions such as black pudding or mushrooms, but this is how we like it).
It’s not something we make all that often (we’re usually in a rush to get out in the morning and let’s be honest, it’s not the healthiest option available is it?). However, when we do make it we always have a bit of a cooking dilemma – I’ve opened a packet of sausages/bacon, do I cook it all in case we want seconds, or wrap it up and pop it in the fridge or freezer for another day. Either way I’ve usually got half a packet of bacon and sausages left over.
A little while ago we ended up having a couple of sausages and rashers of bacon leftover and the boys were hankering after pizza for dinner, so I decided to use the leftovers for an all day breakfast pizza.
How to top a pizza with an egg
What all-day breakfast would be complete without a fried egg, so of course I added one to my pizza. There were a couple of options for how to add the egg. The first option was to simply crack it on top before putting it into the oven and the second was to fry it separately and add it afterwards. It turns out that both were wrong, whoops!
Cooking the egg on the pizza is the right thing to do. However, there are two fundamental problems with cracking the egg on top before you cook the pizza…
- It’s in the oven for too long and therefore dry and over-cooked.
- Uncooked pizza dough is quite porous, so when you crack the egg on top it soaks into the dough. This gives your pizza a slightly odd chewy texture which, isn’t particularly tasty.
Add the egg 5 minutes before the end of your pizza cooking time. The shorter cooking time means it’s not overdone, and as the pizza has started cooking it has a crust on the outside which stops the egg soaking in.
Another little tip is to use fresher eggs as then the white won’t spread quite so far across your pizza (I didn’t!)
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
All-Day Breakfast Pizza
- 2 batches pizza dough - or 2 x ready-made pizza bases
- 400g can can chopped tomatoes
- 2 pork sausages - cooked – see note 1
- 4 rashers of streaky bacon or 2 rashers of back bacon - cooked – see note 1
- 100 g cheese - Either all cheddar or a mix with mozzarella. See note 2
- 4 eggs
- Make the pizza dough.
- While the dough is proving, make the tomato sauce. Put the chopped tomatoes into a saucepan and bring to the boil. Reduce the heat to a simmer and cook for about 15-20 minutes until all of the liquid has reduced, stirring occasionally to prevent burning. You can season with salt and pepper if you wish, but I find that there is enough salt in the other pizza ingredients that it's not necessary for us.
- While the tomato sauce is cooking, pre-heat the oven to 220°C/200°C fan.
- Once your dough has proved and sauce is reduced, build your pizza. Roll the dough out onto 2 baking sheets (I use bake-o-glide liners as this ensures the pizza doesn't stick to the tray).
- Spread the tomato sauce over the two pizzas.
- Grate the cheese (100g) and sprinkle over the pizzas.
- Thinly slice the sausage and bacon and place onto the pizzas.
- Place the pizzas into the oven and cook for seven minutes.
- Remove the pizzas from the oven and crack the eggs onto the pizza (spread out so there's one per person). You may find it easier to crack each egg into a cup first and then tip it onto the pizza.
- Return the pizzas to the oven for a further 5 minutes until golden and the egg white is cooked.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.