Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Breakfast Pizza

Every day can be improved with a great breakfast, and there's no better mood-lifter than pizza. This pizza makes for the perfect savoury breakfast, warm, filling, and loved by the whole family.

From the book

Introduction

My kids like celebration pizzas, so no matter what we’re celebrating, we have a pizza for it! We even have a breakfast pizza with all the things we love in the morning but on a pizza base. Here it is: soft dough, tomato and bean base, mushrooms, sausage and eggs to celebrate the day ahead!

Read more Read less

Ingredients

For the dough:
400g strong bread flour, plus extra for dusting
7g fast-action yeast
1 tsp salt
1 tsp caster sugar
2 tbsp oil, plus extra for greasing
225ml water
For the topping:
5 tbsp tomato ketchup
5 tbsp brown sauce
200g baked beans
100g grated mozzarella
a small handful of mushrooms, sliced
4 cooked sausages, sliced
crispy fried onions
2 medium eggs

Don't miss our spring eBook sale!

Method

Start by making the dough. Combine the flour, yeast, salt and sugar and mix really well. Add the oil and mix in. Make a well in the centre and pour in the water. Bring the dough together. Now, knead the dough till you have dough that is stretchy and smooth.

Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place to double in size.

Preheat the oven to 220°C/fan 200°C/gas mark 7. Have two baking trays ready and the toppings for your pizza.

Divide the dough into two equal balls and roll each one out to a 30cm circle, making sure to create a raised rim around the edge. Pop onto the two trays.

Mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the sliced mushrooms, sliced sausages and crispy onions.

Crack an egg into the centre of each pizza and bake in the oven for 15 minutes. There you have it: breakfast pizza.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Everyday Baking

Close menu