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.
Note 1 - If you don't have cooked sausages and bacon, you can of course cook them especially to go on the pizza!
Note 2 - If I'm using mozzarella I prefer to use ready-grated for simplicity
Recipes makes 2 x 10” pizzas to serve 4
The times stated assume that you make the pizza dough from scratch. If you're using ready made dough/pizza bases then it'll be 5 minutes active time, 37 minutes total time.
1 of your 5-a-day
Serving: 1portion | Calories: 604kcal | Carbohydrates: 65.9g | Protein: 29.3g | Fat: 23.4g | Saturated Fat: 10.7g | Sodium: 1120mg | Fiber: 3.8g | Sugar: 4.9g
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.