Full English Breakfast Pizza

Instructions

MAKE THE PIZZA DOUGH:
1. In a small bowl, combine warm water (105-110°F) with sugar and yeast. Stir gently and let stand for 5-10 minutes until foamy.
2. In a large bowl, combine bread flour and salt.
3. Make a well in the center and add the activated yeast mixture and olive oil.
4. Mix until a shaggy dough forms, then turn onto a lightly floured surface.
5. Knead for 8-10 minutes until smooth, elastic, and slightly tacky.
6. Place in an oiled bowl, cover with damp tea towel, and rise in a warm place for 1-1.5 hours until doubled in size.

PREPARE THE BREAKFAST COMPONENTS:
7. Cook breakfast sausages in a skillet over medium heat until browned and cooked through, about 8-10 minutes. Slice into rounds and set aside.
8. In the same pan, cook bacon until crispy, about 5-7 minutes. Remove and set aside.
9. Add sliced mushrooms to the pan and cook until golden and moisture has evaporated, about 5-6 minutes. Season with salt and pepper.
10. Crumble black pudding and set aside with other cooked components.
11. Drain baked beans thoroughly in a fine sieve to remove excess liquid.

SHAPE THE PIZZA BASES:
12. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
13. Punch down risen dough and divide into 2 equal portions.
14. On a lightly floured surface, gently stretch each portion into a roughly 12-inch circle, working from the center outward.
15. Improved technique: Use your knuckles to stretch the dough, letting gravity help create an even thickness and avoiding tears.
16. Transfer to parchment-lined baking sheets or pizza peels if using a stone.

ASSEMBLE THE PIZZAS:
17. Brush each pizza base lightly with olive oil, leaving a 1-inch border for the crust.
18. Sprinkle half the mozzarella over each base as the foundation layer.
19. Distribute the cooked sausage slices, bacon, and mushrooms evenly between both pizzas.
20. Add dollops of drained baked beans, spacing them evenly.
21. Scatter the crumbled black pudding over the surface.
22. Top with grated cheddar cheese, saving some for the final layer.

BAKE THE PIZZAS:
23. Bake for 10-12 minutes until the crust is golden and cheese is bubbling.
24. Remove from oven and quickly create small wells in the toppings for the eggs.
25. Carefully crack 2 eggs into each pizza (4 eggs total), aiming for the wells you created.
26. Sprinkle remaining cheddar around the eggs and return to oven.
27. Bake for 3-5 minutes more until egg whites are set but yolks remain runny.

TO SERVE:
28. Remove from oven and let cool for 2-3 minutes to set slightly.
29. Garnish with fresh chives and parsley.
30. Cut into wedges and serve immediately with HP Brown Sauce on the side.
31. Best enjoyed while hot with runny egg yolks acting as a natural sauce.