How to Cook The English Breakfast Pizza

For the dough: 

1. Sift flour into an electric mixing bowl.
2. Add yeast, salt and mix.
3. 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
4. Transfer to a clean work surface, knead for a couple of minutes then store in an oiled bowl covered with cling film and refrigerate overnight.
5. 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 smooth ball.
6. Using a rolling pin roll out the dough into even rounds ready for stage 1 cooking.
7. 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
8. These can be used straight away or chilled, frozen ready to use at a later date.

For the pizza: 

1. Pre heat the oven to 210°C fan assisted or 230°C without a fan (gas 8)
2. Spoon some passata onto the pizza bases and spread evenly, then scatter over the mozzarella, slices of black pudding, spinach, sliced tomato, and pancetta.
3. Bake for 5 minutes then carefully place a egg yolk in the centre of each pizza
4. Continue to bake for 4 minutes or until the base is crisp, the egg just set  & toppings piping hot.