A great option for foodservice caterers to extend their breakfast menus. Works just as well for delivery and takeaway.
Roll out the doughball to the desired shape. Prick over the base to prevent too much rise.
Spread the base with a generous layer of passata. Add your toppings of choice. We used pre-cooked crispy bacon, spiced Polish sausage, slices of button mushrooms, quarters of baby plum tomatoes and a handful of grated mozzarella. Bake on a pizza stone for around 5-8 minutes. Remove from the oven and break an egg into the centre of the pizza.
Place back in the oven and bake for an extra 5 minutes.
Top Tip: There are lots of alternative toppings that you can use to accommodate dietary requirements. Take inspiration from vegetarian ingredients or choose vegan bacon and vegan cheese for a vegan alternative.
Storage & Handling: Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted. Do not refreeze.
To defrost: Take the required amount of doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.