Our very tired, very happy Big Boy arrived home last night after a week away. As I was up early, I made a batch of yeasted dough, and turned half of it into breakfast pizzas for him, and the other half into man’oushe for Small Man.
- One batch of yeasted bread dough (makes four pizzas)
- One egg per pizza
- Mushrooms
- Prosciutto or pancetta
- Tomatoes
- Mozzarella cheese
1. After the first rise, divide the dough into four pieces and shape each piece into a ball. Cover and leave to rise for at least another 15 minutes. Preheat the oven to maximum. For more instructions and photos, please see this post.
2. On a sheet of parchment, and working with lightly oiled fingers, spread each ball into a circle, leaving a slightly raised edge. Brush the top of the dough with olive oil.
3. Cut the tomatoes in half, squeeze to remove excess juice, then slice. Top each pizza with sliced or grated mozzarella first, then with the tomato, sliced mushrooms and prosciutto. Finally crack an egg into the middle of the pizza, and break the yolk with a fork.
4. Turn the oven down to 230C and gently slide the pizza on its sheet of parchment onto a preheated oven stone (the egg will be very runny), and bake until brown and the egg is set. I carefully remove the paper after the first few minutes. Alternatively, shape and bake the pizza directly on a parchment lined tray.
You could, of course, use any ingredients you like – these were just the ones I had on hand at 6am this morning!
Fig Jam and Lime Cordial 
You could face anything the world throws at you after a breakfast like that ! Wonderful!
Thanks Jo! Big Boy was very happy…and full! :)
That looks so good! Your children are so blessed to have you as a mother! Left over pizza is a breakfast favorite here- but next time I’m making your version- breakfast pizza- not left overs!
Heidi, thank you! I think just leaving the tomato sauce off the base makes it different enough. Oh, and the egg of course! :)
How do you get your pizza to slide onto the stone? I made pizza the night before last and it went wonky at this stage. It still tasted yummy but was all messed up. Perhaps my dough was to soft? I don’t have a peal but I do have a pizza stone.
If I assembled the pizza on a piece of parchment could I slide that onto the pizza stone and still get that nice crispy crust?
Marilyn
Ooops, thank Marilyn, I’ve edited my post to make that clear. I’ve never managed the “slide the sticky pizza off the peel” trick, so I do as you say and assemble it on parchment, then slide it on the paper onto a stone. After a couple of minutes, the dough will firm up a bit, and you’ll be able to open the oven and carefully remove the parchment to allow the base to crisp up. This is quite easy with a peel, but you could also just a spatula – once the dough has firmed up a bit, it will come away quite easily from the paper. Don’t burn yourself! (or the parchment!) :)
This looks delicious. My husband makes one that’s kind of Mexican flavour. He puts refried bean, salsa, and cilantro on it as well. Your pictures of food always make me hungry!
Cat, that sounds like a wonderful idea! Does your hubby make that for breakfast or dinner?
Usually for a brunch on the weekend cause he’ll make the dough from scratch. We make ours on a lip-less pizza pan and then slide it off the pan onto the pizza stone for the last 3 minutes to crisp up the crust. We find that the dough stays nice and fluffy this way. Our oven seems to dry out the dough if we cook it all the way on the pizza stone.
Oh what a yummy scrummy breakfast idea. Maybe I should think about doing this for CT’s birthday – he doesn’t get to eat meat very at home and I could always forgo that bit from mine.
Can I suggest fine semolina as a sliding aid? I sprinkle it on the peel and it acts like little ball bearings for the dough and doesn’t affect the final result that I’ve noticed. I also use it generally for moving dough into the oven. The only drawback is that you can end up with a bit of semonlina in the bottom of the oven :)
sorry meant to add you can use an upturned baking tray or a cookie sheet as a peel either with or without the parchment on it..
That looks like a perfect breakfast for a cold day like today! Impressive effort for 6am!!
Choclette, I think interesting mushrooms and assorted cheeses (maybe goat, mozzarella and a hard cheese?) might be a really nice vegetarian option?
Jo, thank you for that – I was thinking about you and your superpeel… :)
SG, this would actually work quite well around your early morning gym visits, if you can bring yourself to use bakers yeast ever again.. :)
Every time I come here, I’m hungry…it looks awesome!! Thanks for sharing:)
I’m so lucky I’ve eaten already Celia. If I had seen this around breakfast time, my breakfast would have definitely been rejected as a poor second! :P
Buttercup, Lorraine, thank you! I’ve been wondering if I could have made a breakfast calzone pizza…hmmm… :)
Your breakfast pizza ROCKS, dear Celia!!!
WAW!!! Truly amazing & must taste AWESOME too!
Oh my. This post is evil. I’m starving and it’s breakfast time!! no fair ;)
great looking crust! i love the egg on top. i think i have to make one, though breakfast is long past :)
If I were Big Boy I’d be planning my next trip away just so I could come back to that breakie :-)
Don’t say that, Gill, I missed him while he was gone! :)
Sophie, Sasha, Dana, thank you! :)
Now THAT’S breakfast! Not that I need an excuse to eat more pizza. That dough looks fantastic too. Better than Mum’s, but you didn’t hear it from me :)
Oooh, Emma, that’s a big compliment, thank you! The crust doesn’t usually go that brown – I think it was the olive oil that I brushed over it that did it…
From the land of pizza! That looks great….I miss the traditional breakfast bash!….I’ve asked friends for brunch here once and they all looked at me funny! Breakfast is really different here…With this recipe, I’ll tell them it’s pizza for breakfast!! They’ll probably look at me funny anyway! x
Hahaha, do it anyway Yvette!
I always had issues getting my pizzas off the peel till I read somewhere that you have to gently throw the pizza in the air while moving your hand forward and then pulling back. If that explains it well…..but I guess you have to try it. anyhow its worked brilliantly for me since then…my only problem is getting the pizza on the peel when it is made with fresh dough. I like the cornmeal comment/idea
I will just come right out and say it: all my favorite things in one place: good bread, tomatoes, eggs and some bacon…What more could I want? Oh, yes, Celia to cook it for me early in the morning!
Barb, I have a batch rising right now. Can you get here by 8? :)