Full English pizza

Full English pizza

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Put a British twist on pizza with this no-fuss family favourite

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
721
protein
33g
carbs
76g
fat
33g
saturates
10g
fibre
7g
sugar
6g
salt
5.3g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 220C/200C fan/gas 7. Make up the bread mix following pack instructions. On a lightly floured surface, roll out to fit a lightly oiled 30 x 40cm baking tray, or two smaller trays. Spread the passata over the base, dot over the sausages and mushrooms, add the bacon, then cook for 20 mins at the top of the oven.
  2. Remove the pizza from the oven and crack the eggs on. Return to the oven and cook for 5 mins more, or longer depending how well-cooked you like your eggs.

Recipe from Good Food magazine, September 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mickeychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sheridan_dickson's picture

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.

melon1975's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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...

Questions

Tips