I’ve eaten pizza for breakfast a few times, but it’s usually not a particularly considered decision. It’s more of a ‘oh look, there’s leftover pizza in the fridge, and in all honestly it’s not going to make it to lunchtime without being eaten, so we may as well just have it now and call it breakfast’.
This breakfast pizza, on the other hand, is a perfectly reasonable option for breakfast.
… bear with me.
Pizza for breakfast might sound a bit weird, but when you think about it, it makes perfect sense.
Egg, sausage, tomato, mushrooms: all perfectly acceptable breakfast items.
Bread and cheese: also commonly eaten for breakfast.
Stick them all together and bake them for a while, and you’ve got breakfast pizza!
This pizza takes about 15 or 20 minutes to bake, so it’s perfect for a lazy weekend. The only part that takes a bit longer is cooking the sausages beforehand, but you could always use leftover sausages if you have them to hand.
I used these Lincolnshire sausages from Cauldron – they’ve got a nice dense, meaty texture, and the herbs give them a great flavour. Look at how lovely and crispy they get! I’ve tried lots of types of vegetarian sausage in the past, and these Cauldron ones are definitely one of my favourites. They also do a Cumberland version, which are absolutely lovely.
Cauldron also make some ‘street food’ style products, like little falafel, koftas and empanadas (which totally make me want to go and sit on the street to eat them, for authenticity’s sake). Check out their ultimate guide to street food for all sorts of recipes and information about street food around the world.
To make your breakfast pizza, just cook your Cauldron sausages, slice them up (I like to cut them at a bit of angle to make myself feel like a fancy pants), and add them to your pizza with some sliced mushrooms and tomatoes. You need to use the cheese and toppings to create a couple of little nests for the eggs to settle in, otherwise they’ll go everywhere.
I also like to add a tiny bit of cheese on top of the egg whites – I find it keeps the heat in a bit and helps the whites to cook faster, so you don’t end up with slimy, undercooked eggs (that’s my totally unscientific opinion and I’m sticking to it).
Baking eggs is a bit of an art – you need to get to know your oven, and also decide whether you like your eggs runny or cooked all the way through. So whereas my pizza took about 20 minutes, you might decide that yours only needs 15 minutes in the oven (or even less!) – just keep an eye on it. Once you’ve figured it out, you’ll know for next time.
Don’t forget a dollop of brown sauce or ketchup to add to the breakfasty feel!
Have I managed to convince you that pizza for breakfast is A-OK?
- 2 vegetarian sausages
- 1 pizza base shop-bought or homemade
- 3 tbsp tomato sauce shop-bought or homemade
- 50 g grated mozzarella cheese
- 1 medium mushroom sliced
- 1 medium tomato sliced
- 2 eggs
- Black pepper
Cook the sausages according to the instructions on the packet - probably about 20 minutes in the oven. Slice them at an angle.
Roll out your pizza dough, and transfer it to a lined baking tray. Spread the tomato sauce over the base, and add most of the grated cheese, leaving a couple of gaps for the eggs. Add the sliced sausages, mushroom and tomato, again leaving the area for the eggs clear.
Crack the eggs into the gaps, and sprinkle over any remaining cheese. Add plenty of black pepper.
Bake for around 15-20 minutes at 190°C (Gas Mark 5 / 375°F), until the base is crispy and the eggs are cooked to your liking.