Full English pizza

Full English pizza

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(4 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Put a British twist on pizza with this no-fuss family favourite

Nutrition and extra info

Nutrition: per serving

  • kcal721
  • fat33g
  • saturates10g
  • carbs76g
  • sugars6g
  • fibre7g
  • protein33g
  • salt5.3g


  • 500g pack bread mix
  • a little sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 tbsp passata
  • 4 pork sausages, skinned and quartered
  • 140g mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 8 streaky bacon rashers, halved



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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10th Sep, 2011
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
Robert Grant's picture
Robert Grant
23rd Jan, 2018
The temperature of the water is key!
sheridan_dickson's picture
8th Sep, 2011
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.
4th Sep, 2011
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.
26th Aug, 2011
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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