Vegetarian breakfast pizza – enjoy pizza (or breakfast) at any time of day!
If I had to pick one favourite food I think it would have to be pizza (with ice cream for dessert!). I think that I could probably eat pizza every day and not get bored of it; and now I’ve come up with a pizza recipe that means that I can have it for breakfast as well as lunch or dinner! And no, I’m not talking about cold leftover pizza!
This breakfast pizza is extremely good, with a crisp, yet soft base and incredibly delicious toppings. It is perfect for a breakfast or brunch to impress; but it is also great for dinner too because who doesn’t love breakfast for dinner?!
I topped mine with homemade tomato sauce, mozzarella and cheddar cheeses, cherry tomatoes, mushrooms, vegetarian bacon, spring onions and eggs – all the classic breakfast foods. Obviously you can vary the toppings to suit; sliced cooked sausages (either meat or veggie) or black pudding would be great additions, as would a scattering of baby spinach leaves.
I don’t know about you but I can’t deal with having to wait too long for my breakfast in the morning, and I certainly couldn’t wait long enough for bread dough to have to rise; so I like to make both the pizza dough and tomato sauce a day in advance and leave it to rise in the fridge overnight. That way in the morning you just have to roll it out, pile on your toppings and bake.
You can also leave the dough to rise at room temperature for an hour or two if you prefer and don’t mind waiting a little longer for your breakfast, or if you are having the pizza for dinner. Or if you really want to speed things up, you can use shop-bought pizza bases instead, they will still taste great.
Vegetarian Breakfast Pizza
- 500 g (4 cups) strong white bread flour
- 7 g (2 tsp) fast action yeast
- 1 tsp salt
- 1 tsp sugar
- 45 ml (3 Tbsp) olive oil
- 300 ml (1 1/4 cups) water
- 240 ml (1 cup) tomato passata
- 1 Tbsp tomato puree
- 2 cloves garlic peeled and crushed
- 1 tsp oregano
- small handful fresh basil leaves finely chopped
- 1 tsp sugar
- salt and pepper
- 130 g (1 1/2 cups) sliced mushrooms
- butter for frying
- 180 g (1 cup) cherry tomatoes quartered lengthwise
- 6 strips vegetarian bacon (or real bacon) cooked and chopped
- 250 g mozzarella cheese sliced
- 150 g mature cheddar cheese grated
- 6 eggs
- 2 spring onions (scallions) thinly sliced
To make the pizza dough, place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Add the olive oil then gradually stir in the water until it forms a rough dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. The dough should be sticky at first then become smooth as you knead.
Shape the dough into a ball and place in a large, lightly oiled bowl. Cover with clingfilm and place in the fridge to rise overnight (or at room temperature for an hour or so).
To make the tomato sauce, place the passata, tomato sauce, garlic, oregano, basil, sugar and some salt in a small pan. Simmer gently for about 10 minutes until reduced slightly. Can be made a day in advance and stored in the fridge once cool.
Preheat the oven to 200°C/400°F/gas mark 6. Fry the mushrooms in a knob of butter until tender and any liquid has evaporated.
Knock back the risen dough and divide into two equal pieces. Shape each piece into a ball then roll out on a floured surface into a large circle, about 27cm/10.5 inches wide. Place each pizza on a baking sheet lined with baking parchment.
Spread a thin layer of the tomato sauce over each pizza base. Top with the grated cheddar and sliced mozzarella then scatter over the cherry tomatoes, mushrooms and bacon pieces. Bake the pizzas for 10 minutes until the cheese has melted then carefully crack three eggs onto each pizza, scatter over the sliced scallions and return to the oven for 10 minutes until the egg whites are cooked but the yolks are still a little soft. Serve straight away.
I originally made this vegetarian breakfast pizza for DIYs, check them out for some awesome craft and recipe ideas.