Full English pizza

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• Beth

  26 August 2011

  Beth rated and commented on this recipe

  

  Seemed to be a lot of topping for the amount of pizza base, also the bacon and sausage released a lot of fat all over the pizza and I couldn't get the eggs to stay in place. Still it didn't collapse as bad as I thought it would...

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• Melon1975

  04 September 2011

  Melon1975 rated and commented on this recipe

  

  This was in my magazine as an "everyday recipe". Its a lot of messing to make the base (following a bread mix receipe) and also struggled to get the eggs to stay in place. We might make it again, but buy readymade pizza bases! Its not a meal I'd start making after a busy day at work as the base alone took over an hour.

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• sheridan

  08 September 2011

  sheridan commented on this recipe

  i haven't tried it and I'm not going to. a bread base instead of dough sounds as bad as a scone dough base to me, and with processed meat with the only positive being some fungi? count me out.

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• Debbie

  10 September 2011

  Debbie rated and commented on this recipe

  

  we always make our own pizza dough just use 1 1/2 cups of self raising flour 1/2 mug of tepid water pinch salt glug of olive oil put in food processor then just roll out with extra flour put in a large frying pan to cook for about 5 mins i also pre cooked my sausage and bacon fab recipe all family loved it also nice cold for packed lunch changing the base cut cooking time

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Ingredients

• 500g pack bread mix
• a little sunflower oil
• 6 tbsp passata
• 4 pork sausages , skinned and quartered
• 140g mushrooms , sliced
• 8 streaky bacon rashers, halved
• 4 medium eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 500g pack bread mix
• a little sunflower oil
• 6 tbsp passata
• 4 pork sausages , skinned and quartered
• 140g mushrooms , sliced
• 8 streaky bacon rashers, halved
• 4 medium eggs

Per serving

721 kcalories, protein 33g, carbohydrate 76g, fat 33 g, saturated fat 10g, fibre 7g, sugar 6g, salt 5.3 g

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