Pizza for breakfast might not seem like the world’s most conventional idea, but we promise that with our British dry-cured bacon, it won’t be something you regret. Alternatively, these small dough treats (around six from the ingredients listed) will feed you at any time of the day with their delicious blend of flavours.
- 450g flour
- 10g yeast
- 300ml lukewarm water
- 25ml extra virgin olive oil
- Sea salt
Toppings for six pizzas
- 6 tomatoes
- Eighteen rashers of Wiltshire Bacon’s unsmoked back bacon
- 6 eggs
- More olive oil and sea salt, and black pepper
Put the flour, yeast and salt into a mixing bowl; as normal, don’t let the salt and yeast touch. Add 25ml extra virgin olive oil and mix in the water, little by little. Stop adding water when the mixture can bond together, holding itself in a spherical shape.
Knead the dough for around ten minutes then return to the bowl and cover with cling film. Ideally, make the dough the night before and leave it to rise in your fridge. If you’ve slightly less time, let it rise in the warmest corner of your home for around forty minutes, then compress and let it rise for ten minutes longer at normal room temperature.
Set your oven to the highest temperature it can achieve.
Split up the dough into six balls and shape roughly into circles. Keep it relatively thick, so not too great a diameter.
Sprinkle flour onto a baking tray and place the dough circles onto it.
Leaving enough room for the egg, add chopped tomatoes and season with rosemary.
Carefully break open the egg and place in the middle, then – covering the yolk – add the bacon rashers.
Dash some more olive oil over the top of the pizzas and throw on a little black pepper.
Place in the oven and keep a constant watch; your pizzas will take around five minutes in the oven before they’re ready to eat.