Reynolds’ ‘full English’ pizza recipe

Reynolds Breakfast pizzaIngredients (serves 4)

Pizza dough

  • 1kg tipo ‘00’ flour
  • 1tbsp salt
  • 1tbsp caster sugar
  • 4tbsp olive oil
  • 30g fresh yeast or 14g dried yeast
  • 650ml tepid water


  • 200g chopped tomatoes
  • 1 tbsp tomato puree
  • salt and pepper
  • 8 chipolata sausages
  • 8 pieces of thin streaky bacon or pancetta
  • 8 baby plum tomatoes, sliced in half
  • 200g boudin noir, sliced into 8 pieces
  • 250g chestnut mushrooms, sliced
  • 1tbsp olive oil
  • 8 quail eggs


For the pizza dough

  1. Place the flour into a mixing bowl and add the salt, sugar and olive oil.  Knead using a machine with a dough hook.
  2. Mix the sachets of yeast into the tepid water and whisk until dissolved.
  3. Slowly pour the yeast mixture into the mixing bowl while kneading and continue to knead – after 5 minutes the dough should be smooth and springy.
  4. Remove the dough hook, dust the top of the dough with flour and cover with cling film or a cloth; leave for 1 hour in a warm room until the dough has doubled in size.
  5. When ready to use, place the dough onto a floured surface and knead again.  Divide the dough into three pieces – one piece will be sufficient enough for the pizza and the two remaining pieces can be frozen for next time.

For the ‘full English’ pizza

  1. Preheat oven to 225°C.
  2. Brush a large flat tray (30 x 33cm) with some olive oil and roll out the pizza dough to the size of the tray; stretch the dough into the corners if very springy.
  3. Make a quick passata by blending the chopped tomatoes and the tomato puree together in a food processor and season to taste.
  4. Spread the passata over the pizza dough, leaving a 10mm gap at the edge of the pizza.
  5. Pan-fry the sliced chestnut mushrooms and chipolatas in a pan with the olive oil until golden brown, then transfer the chipolatas to the oven for 5 minutes.
  6. Scatter the cooked mushrooms, halved baby plum tomatoes, sliced boudin noir and pancetta over the pizza and place the pizza into the oven.
  7. After 4 minutes, add the chipolatas and crack the quail eggs onto the pizza and cook for a further 2 minutes.
  8. When cooked, transfer to a large board and serve.