Breakfast,
Our Breakfast Pizza is a real weekend treat! A great option for wholesale food and pizza suppliers to extend their breakfast menus, this unique pizza also works well for delivery and takeaway.
10 Mins
Ingredients
340g Kara doughballs
3 tbsp passata
4 pieces of crispy bacon
3 slices polish sausage
Slices of button mushrooms
Baby plum tomatoes, quartered
Grated mozzarella
1 egg
Process
Carefully roll out the dough ball to the desired shape. Prick over the base to prevent too much rise.
Spread the base with a generous layer of tomato passata. Add toppings of your 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 between 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 vegan wholesalers can opt for a meat and dairy-free 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 dough balls from the freezer and place 2″ (5cm) apart on a baking tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
Once defrosted, store in the fridge (5°C) and consume within two days.
This recipe uses
