Mushroom breakfast pizza
I grew up eating traditional English-style fry-ups for breakfast, and I can safely say that what everyone at the table always wanted more of were the fried mushrooms. With that in mind, I’ve incorporated some of those English fry-up ingredients in this savoury breakfast pizza, with no shortage of deep mushroom flavour. Crème fraîche and duxelles are combined to form a rich base for the pizza, before the other breakfast toppings are added, including a lovely sunny egg. Use your favourite pizza dough recipe or pre-made dough.
Ingredients
- 1 package frozen pizza dough, thawed and proofed
- 4 ounces chanterelles or other wild mushrooms
- ½ cup duxelles
- ½ cup crème fraîche
- 2 green onions, sliced
- 2 cooked breakfast sausages (English banger-style), sliced
- 1 teaspoon thyme
- ¼ teaspoon black pepper
- 1 tablespoon chives, finely chopped
- Salt to taste
Instructions
- Preheat oven to 495 F.
- Cut the pizza dough into 4 pieces and form into rounds. Place the rounds on the back side of a large baking tray or pizza stone.
- In a dry pan, cook chanterelles on medium-high heat until softened and water has been released. Reserve.
- In a small bowl, combine the duxelles and crème fraîche. Divide the mixture among the pizzas, using a spatula or spoon to spread it evenly, leaving a small rim at the edge. Top with green onions.
- Arrange the sausage pieces and mushrooms in a circle near the outer edge of the pizza, leaving a space in the centre to add the egg before the final stage of cooking. Sprinkle with thyme and black pepper.
- Place the tray in the oven and bake for 6 minutes. While pizzas are baking, crack eggs and place each in a separate ramekin or glass. Set aside.
- After 6 minutes, carefully remove the tray from the oven. With the back of a spoon, make a slight depression in the centre of each pizza, then pour the egg into it. Return the tray to the oven and bake for a further 6 minutes, until the eggs are just set and the pizza crust is golden brown. Season the eggs with salt and garnish with chives.
- Time-saving tipsSave time in the morning by cooking the breakfast sausages and mushrooms the night before and refrigerating them for easy assembly.Small or medium-sized eggs will work best for this. If you are using large eggs, use a spoon to place the yolk and just some of the white, as excess white may run off the edge of the pizza.Save the whites for a breakfast cocktail.You can also make one large pizza. In that case, simply roll out the dough for one large pie and make spaces for four eggs.
