Vegetarian breakfast pizza recipe - enjoy pizza (or breakfast!) at any time of day!

Vegetarian Breakfast Pizza

Servings 6 people


Pizza Dough:

  • 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

Tomato Sauce:

  • 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


  1. 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.
  2. 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).
  3. 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.
  4. 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.

  5. 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.

  6. 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.