Breakfast Pizza

New ideas for you

A great option for foodservice caterers to extend their breakfast menus. Works just as well for delivery and takeaway.

  • 10 minutes (plus preparation time)

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.


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