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.
340g Kara doughballs
3 tbsp passata
4 pieces of crispy bacon
3 slices polish sausage
Slices of button mushrooms
Baby plum tomatoes, quartered
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.
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
Doughballs: 340gView Product