Breakfast pizza recipe
 If you actually want to serve this full-English pizza for breakfast, the dough and sauce can be made the night before. The dough can then have a slow overnight rise in the fridge. 300g/10½ oz strong white flour, plus extra for dusting7g instant yeast (one sachet)1 tsp salt2 tbsp olive oil175ml/6fl oz tepid water 300g/10½ oz strong white flour, plus extra for dusting 7g instant yeast (one sachet) 1 tsp salt 2 tbsp olive oil 175ml/6fl oz tepid water 200g/7fl oz passata1 tbsp tomato paste2 garlic cloves1 tsp dried oreganohandful fresh basil leavessalt and freshly ground black pepper 200g/7fl oz passata 1 tbsp tomato paste 2 garlic cloves 1 tsp dried oregano handful fresh basil leaves salt and freshly ground black pepper 4 fat sausages, peeled and broken up into small pieces8 slices bacon, cut into pieces4 slices black pudding, broken up (optional)4 field mushrooms, thinly sliced4 medium tomatoes, sliced2–4 free-range eggs2 balls mozzarella, broken upolive oil, for drizzling 4 fat sausages, peeled and broken up into small pieces 8 slices bacon, cut into pieces 4 slices black pudding, broken up (optional) 4 field mushrooms, thinly sliced 4 medium tomatoes, sliced 2–4 free-range eggs 2 balls mozzarella, broken up olive oil, for drizzling Method To make the pizza base, put the flour in a large bowl (or stand mixer) 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 it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper.Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil.Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. To make the pizza base, put the flour in a large bowl (or stand mixer) 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 it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. To make the pizza base, put the flour in a large bowl (or stand mixer) 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 it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Recipe tips The tomato sauce here is a no-cook one unusually, but you could make a regular sauce if preferred.