18 January 2013

Full British Pizza

A morning after a Friday night out in Glasgow. I drag my corpse out of bed, with a whistling sound desperately trying to suck the ambient moisture out of air. My stomach threatens me with unspeakable things unless I feed it something nice and meaty and fatty asap. What will it be? Fry up breakfast? Pizza? ...Fry up breakfast pizza??

To paraphrase a famous quote by Joey Tribbiani:

"Pizza? - GOOOD!

Fry up breakfast? - GOOOOOOD!!!"

So here you go :)



So how it's done? It's pretty self-explanatory, but here you go...

  • a pack of crusty white bread mix
  • jar of tomato pizza sauce or tomato passata
  • grated cheddar
  • black pudding, diced
  • pork and bramley apple sausages, skinned and cut up (broken) into small bits
  • sliced mushrooms
  • 1 large onion, thinly sliced
  • Smoked thick cut bacon rashers, cut up into smaller pieces, or smoked bacon lardons
  • spices (I used an Italian herbs mix)
  • 4 eggs (or however many you need)

1. Prepare the bread mix according to instructions on the package.

2. Grease a pizza pan with olive oil or line with baking paper.

3. Roll out the pizza base on the pan, spread the pizza sauce/passata on it, sprinkle with some grated cheddar, stack up the black pudding, mushrooms, onions, sausages and bacon, sprinkle a tiny bit of olive oil and spices on top and put in the oven at whatever temperature the bread mix label tells you. The bread mix I used needed 20 minutes in the oven at 230°C, which was perfect to cook all the toppings as well. I first cooked it for about 15 minutes, and then added the eggs on top of it for the last 5 minutes of cooking.

4. Stuff your face with it like a starving Neanderthal.

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