Bacon, Sausage and Egg Pizza With A Puff Base 

This is a delicious twist on a family favourite

Serves 4


325g Dorset Puff Pastry

2 tbsp tomato paste

200g smoked bacon chopped or lardons

4 sausages skinned and chopped

125gm grated mozzarella cheese

4 Free Range eggs

150g cherry/plum tomatoes, halved

Small basil leaves to serve


  1. Preheat oven to 190C/170C fan-forced. Line 2 oven trays with baking parchment
  2. Dry fry the chopped bacon/lardons and chopped sausage until nicely browned. Set aside to cool.
  3. Cut 2 x 20cm round from the partly defrosted pastry sheet. Using a small knife, cut a 1-2cm border around the pastry, being careful not to cut the whole way through. Place the rounds on the prepared trays.
  4. Spread inside the circle of each round with the tomato paste. Sprinkle each with 1 tablespoon of cheese. Top with bacon and sausage. Bake for 15 minutes or until the sides have puffed.
  5. Crack 2 eggs onto each round. Top with tomatoes. Sprinkle with remaining cheese and bake for a further 15 to 20 minutes or until the egg whites have set and the cheese is golden. Sprinkle with basil leaves and serve.