Breakfast Pizza

Now you may be thinking, 'What is healthy about a pizza for breakfast?'
Let me explain. Pizza dough is basically bread – the same mix will make a loaf of plain white bread. It is just rolled out and baked differently. For most people it is normal to have grilled or fried sausage, bacon, black or white pudding and mushrooms with eggs for breakfast on a weekend, along with bread (I'm not saying this is healthy option, but a weekly indulgence is no harm!). Well here it is combined in all its glory with a tomato-based sauce and a little cheese. I like this as a treat breakfast or brunch. I normally make it when I have visitors, just so they have something they are not used to seeing and, by God, it never fails to impress! I usually use a boiled egg, sliced, but there is nothing stopping you from frying an egg, then cutting it up and putting it over as a topping, or cracking a few quail's eggs over the top.

Ingredients

1 quantity pizza base

2–3 sausages

2–3 rashers

4–5 slices of black pudding

4–5 mushrooms

4 tablespoons tomato-based pasta sauce – shop-bought or home-made

1–2 boiled eggs

Cheddar cheese

Method

• Make the pizza dough according to the instructions in the Easy Thin-Base Pizza section. Preheat the oven to the maximum temperature (usually around 250°C).

• Take a ball of pizza dough a little smaller than a tennis ball and roll it out as thinly as possible – don’t worry about making a perfect circle.

• Part-grill the sausages, rashers and black pudding and cut up into bite-sized pieces. Slice the mushrooms. Pop the pizza base onto an oiled pizza tray and spread a tablespoon of pasta sauce over it. Grate a small amount of cheese of your choice over the top (I just use low-fat cheddar), then add all the toppings.

• Bake for 15–20 minutes for a lovely crispy breakfast pizza.