It turns out that I am a total sucker for online advertising. I kept seeing an advert in my Instagram feed for a low-calorie, gluten free pizza dough that was only 39kcal per serving. These sorts of things seem too good to be true, but I thought I’d give it a go anyway as there was nothing to lose. Apart from a fiver. The dough arrived quickly in a letterbox-friendly package but I popped it in the cupboard and then pretty much forgot it was there… Until yesterday, that is. Knowing that we’d be waking up to a bleak Sunday morning – grey skies, drizzle, the usual – I had the perfect excuse to try it. What more could you want on a day like today than Breakfast Pizza?
The only bit that needed planning in advance was my “No-Cook” Pizza Sauce, which was waiting for me in the fridge this morning. My advice is to never cut corners on your pizza sauce as a bad one can ruin even the best pizza. Once that had been spread over the pizza bases I topped them with a fairly standard English Breakfast set of ingredients – mushrooms, bacon and sausages – before covering them all with a generous amount of cheese. I think that cheddar and mozzarella work well here, as you get both good flavour and good melt. You can buy this in shops as “pizza cheese” but if you can’t find it just make your own blend. Remember when adding the cheese to leave a well in the middle for your egg.
Once prepared, the pizza is cooked in a very hot oven for about 5 minutes before the egg is added. I find it easiest to break it into a ramekin or small bowl first. It also reduces the risk of any rogue shell ending up on a very hot pizza. A further 6-7 minutes will cook the egg perfectly – but you may need to adjust these timings depending on your pizza base and oven. When everything is cooked and golden serve it immediately. With a nice cup of tea.
* – For reference, the dough I used is called LoDough – you can read more about it online https://lodough.co. I’ve written this post entirely as a curious consumer and tried to not mention the brand for fear of it looking like sponsored content. I’d happily buy it again based on this first experience. Especially as it has a very long shelf life, so keeping some in for emergencies is a low-risk option. Other low-calorie and gluten-free products are likely available, so do let me know of any I should try.
- 6 rashers Streaky Bacon
- 100 g Pork Sausagemeat
- 2 Mushrooms sliced
- 2 9″ Pizza Bases (approx 23cm)
- 4 tbsp Pizza Sauce see Recipe Notes
- 50 g Cheddar Cheese grated
- 50 g Hard Mozzarella grated
- 2 medium Free-Range Eggs
- Pre-heat the oven to 220°C – you want it nice and hot.
- Pre-cook the bacon and sausage. They won’t cook through or get crispy in the 10-12 minutes the pizzas will need in the oven, so you need to give them a head start. Fry the bacon in a dry pan until almost crisp, then put to one side. Break the sausagemeat into pea-sized pieces and fry in the same pan as the bacon until browned. Again, put to one side.
- Spread the pizza sauce evenly over the pizza bases – going as close to the edge as you prefer. Spread the sliced mushrooms out over the sauce. Break the bacon into pieces and sprinkle over the top, followed by the ground sausagemeat.
- Mix the cheeses together then sprinkle over the top of the pizzas, making sure to leave a bit of a well in the middle for the egg.
- Put into the oven. Use a pizza stone if you have one, otherwise they’re best cooked straight on the oven shelf.
- Break the eggs into a small bowl or ramekin, then after about 5 minutes pour into the well in the centre of the pizza and cook until set to your preference. The eggs will need 6-7 minutes to cook through, so adjust this timing depending on how long your pizza base needs to cook.
- As soon as the pizzas are cooked and the tops golden and crisp, remove from the oven and serve immediately.
|Estimated Values per Serving|
|of which Saturates||15||g|
|of which Sugars||5||g|
|Note: The Nutritional Information for this recipe depends on which pizza base you use. The above figures are based on the Lo Dough base I mentioned - any changes to the base will impact the overall nutritional count.|