1 x pizza base
100ml Italian tomato sauce
2 x streaky bacon, chopped into strips
1 x cooked pork sausage, chopped
5 x slices of goats cheese
Small handful of freshly grated parmesan
Large pinch of dried oregano
This recipe is not really a breakfast pizza so much as an homage to the Irish Breakfast Roll, for those unfamiliar with the concept, think of taking a large fried breakfast and packing it into a larger bread roll with ketchup and/or brown sauce and eating it at any time of the day or night as a snack.
Unlike the original, this recipe tends to be a bit less heart attack in a roll, a bit more meal for two. Plus it’s a good way to hide the leftovers/evidence from a guilty pleasure breakfast that you know you shouldn’t have indulged in
Heat your oven to the maximum temperature with your pizza stone inside.
Once up to temperature, sprinkle the stone with cornmeal and place your pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.
Next, sprinkle the parmesan over the top of the sauce. Then sprinkle the bacon and sausage pieces on top of the parmesan and place your goats cheese slices around the pizza.
Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve. Occasionally the goats cheese colours up in a really nice way that looks a lot like a miniature fried egg, this always gives me a little thrill when it happens and I claim it was by design and not accident 😉