Biker breakfast pizza
Normally we’re quite purist about our pizzas but then we got the idea of combining the classic full English with our Italian favourite. It’s a fab hangover cure and guess what? You don’t need toast! The thing to do if you want to have this for breakfast is to make the dough the night before so it can rise slowly overnight in the fridge.
- 300g strong white flour, plus extra for dusting
- 7g instant yeast
- 1 tsp salt
- 2 tbsp olive oil
- 175ml tepid water
- 200g tomato passata
- 1 tbsp tomato paste
- 2 garlic cloves
- 1 tsp dried oregano
- handful of fresh basil leaves
- sea salt and black pepper
Topping (enough for 2 pizzas)
- 4 fat sausages, peeled and broken up into small pieces
- 8 rashers of bacon, cut into pieces
- 4 slices of black pudding, broken up (optional)
- 4 field mushrooms, thinly sliced
- 4 medium tomatoes, sliced
- 2–4 eggs
- 2 mozzarella balls, broken up
- olive oil, for drizzling
Hairy Biker tip:
- We’ve used a really quick, no-cook tomato sauce here for speed, but you could make a regular sauce if you like. And if you prefer, you could make 4 smaller pizzas.
To make the pizza dough, put the flour in a large bowl and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring in the liquid. Stir until you have a fairly wet dough, then turn it out and knead until it is no longer sticky, but soft and pliable.
Put the dough in a bowl, cover and leave it to rise for an hour – or overnight in the fridge. Knock it back and divide it into 2 large pieces.
When you are ready to cook the pizzas, preheat the oven to its highest setting and heat 2 baking trays or pizza stones. Shape the pizzas into large circles, then dust 2 more baking trays with flour and put the pizza bases on them – this is so you can slide them straight on to the hot baking trays or pizza stones in the oven.
Make the tomato sauce by blending all the sauce ingredients together in a food processor with plenty of salt and pepper.
Spread a small amount of the tomato sauce over the pizza bases, then top with the pieces of sausage, bacon, black pudding, if using, mushrooms and tomatoes.
Break one or more eggs on top of each pizza, making sure that the eggs are contained by other ingredients so that the white doesn’t run off – you can turn up the edges of the pizza base slightly to make sure. Sprinkle with mozzarella, then drizzle with olive oil.
Bake in the oven for 8–10 minutes, or until the pizzas are lovely and crisp and the toppings are cooked.