A fun take on the great English breakfast, perfect alternative for brunch
FOR THE DOUGH:
Sift flour into an electric mixing bowl.
Add yeast, salt and mix.
Add oil then water and mix using a dough hook for 8 to 10
minutes until you achieve a tight, glossy dough that comes clean
away from the sides
Transfer to a clean work surface, knead for a couple of minutes
then store in an oiled bowl covered with cling film and refrigerate
The following day remove from the fridge and place on a lightly
floured surface, knock the dough back then divide into four equal
pieces (or 8 if your making a snack size base) and roll into balls
by flattening the dough then pulling back into itself to create a
Using a rolling pin roll out the dough into even rounds ready
for stage 1 cooking.
Heat a tbls. olive oil in a non stick frying pan/skillet and
fry the rolled dough over a medium high heat, after a few minutes
the dough will rise & brown on the base, flip over and cook for
another minute or so then cool on a wire rack & repeat
These can be used straight away or chilled, frozen ready to use
at a later date.
FOR THE PIZZA:
Pre heat the oven to 210°C fan assisted or 230°C without a fan
Spoon some passata onto the pizza bases and spread evenly, then
scatter over the mozzarella, slices of black pudding, spinach,
sliced tomato, and pancetta.
Bake for 5 minutes then carefully place a egg yolk in the
centre of each pizza
Continue to bake for 4 minutes or until the base is crisp, the
egg just set & toppings piping hot.