Theres really nothing better than a full English breakfast. 2 fried eggs (easy over), crispy streaky bacon, sage fried mushrooms and whole roasted tomatoes.
Put all of that on a pizza and you have yourself the best breakfast ever. I could easily have it for dinner.
Recipe serves 4:
1 x Pizza dough recipe
1 x Tomato base sauce recipe
Flour for rolling out dough
2 x punnets brown mushrooms, cleaned and left whole
Salt and freshly ground pepper
2 cloves of garlic, crushed
Small handful of sage, roughly chopped
2 balls of Burrata cheese, roughly torn
250g streaky bacon, grilled
250g punnet baby roma tomatoes, halved
8 free range eggs
1 punnet fresh pea shoots, to garnish
Prepare pizza dough and tomato base sauce as per recipe.
Preheat oven to 200°C.
Place mushrooms onto roasting tray, drizzle with olive oil and season with salt and freshly ground pepper.
Add crushed garlic and roughly chopped sage and roast in oven for about 10 minutes or until mushrooms are almost fully cooked. Remove and set aside.
Preheat oven to 240°C.
Lightly dust a clean working surface with a little flour and roll each portion of dough out thinly (about ½ cm in thickness).
Smear each pizza dough with a little tomato base sauce and scatter with torn burrata cheese, a few roasted mushrooms, a couple of grilled bacon rashers and a handful of baby tomatoes.
Crack 2 eggs directly onto pizza and immediately place into oven.
Bake for about 10-12 minutes or until eggs are cooked and pizzas bases are crispy and golden brown.
Remove from oven, season with freshly ground black pepper and garnish with fresh pea shoots. Serve immediately.
This recipe was especially developed for Crush Magazine
Photographer: Henk Hattingh
Video Production: Michael le Grange from Flat Art Studios
Recipe, food styling and Video: Luisa Farelo Hayes
Assistant stylist: Megan Daniels