Eggy Bacon Breakfast Pizza

Back to Blog
pizza with streaky bacon and egg

Eggy Bacon Breakfast Pizza

Pizza for breakfast might not seem like the world’s most conventional idea, but we promise that with our British dry-cured bacon, it won’t be something you regret. Alternatively, these small dough treats (around six from the ingredients listed) will feed you at any time of the day with their delicious blend of flavours.

Ingredients

Dough:
450g flour
10g yeast
300ml lukewarm water
25ml extra virgin olive oil
Sea salt

Toppings for six pizzas:
6 tomatoes
Eighteen rashers of Wiltshire Bacon’s unsmoked back bacon
6 eggs
More olive oil and sea salt, and black pepper

Step 1
Put the flour, yeast and salt into a mixing bowl; as normal, don’t let the salt and yeast touch. Add 25ml extra virgin olive oil and mix in the water, little by little. Stop adding water when the mixture can bond together, holding itself in a spherical shape.

Step 2
Knead the dough for around ten minutes then return to the bowl and cover with cling film. Ideally, make the dough the night before and leave it to rise in your fridge. If you’ve slightly less time, let it rise in the warmest corner of your home for around forty minutes, then compress and let it rise for ten minutes longer at normal room temperature.

Step 3
Set your oven to the highest temperature it can achieve.

Step 4
Split up the dough into six balls and shape roughly into circles. Keep it relatively thick, so not too great a diameter.

Step 5
Sprinkle flour onto a baking tray and place the dough circles onto it.

Step 6
Leaving enough room for the egg, add chopped tomatoes and season with rosemary.

Step 7
Carefully break open the egg and place in the middle, then – covering the yolk – add the bacon rashers.

Step 8
Dash some more olive oil over the top of the pizzas and throw on a little black pepper.

Step 9
Place in the oven and keep a constant watch; your pizzas will take around five minutes in the oven before they’re ready to eat.

Buy Produce Featured In This Recipe

  • Smoked Rindless
    0 out of 5

    Smoked Rindless Back Bacon

    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
    £5.10£32.75
  • 0 out of 5

    Unsmoked Rindless Back Bacon

    Lean unsmoked rindless back bacon. Approx. 10-12 rashers
    £4.70

Comment (1)

  • Kyle Hesketh Reply

    Sounds good, can’t wait to try it!

    November 2, 2018 at 10:15 am

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Blog