Ned Kelly Breakfast Pizza

Category, CuisineDifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

You may have heard of the Ned Kelly pie? a meat pie with eggs and bacon. Well, this pizza has the egg and bacon, but also has baked beans and cherry tomatoes- a delicious combo for breakfast, lunch or even dinner.

 6 tsp teaspoons pizza sauce
 10 rashers streaky bacon, roughly chopped
 1 can (420 grams) baked beans
 1 punnet (250 grams) cherry tomatoes, halved
 1 cup cup grated pizza cheese
 6 eggs
 Sea Salt
 Freshly ground black pepper
 Fresh Basil leaves
DOUGH
 7 g grams dried yeast
 1 tsp teaspoon sugar
 325 ml milligrams tepid water (approx. 40°C)
 400 g grams pizza flour or Tipo OO flour (approx. 3 cups)
 100 g grams fine semolina (approx. 3/4 cup), plus extra for dusting
 1 tsp teaspoon fine sea salt
 2 tbsp tablespoons olive oil
1

Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl, add the yeast mixture, along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.

2

Prepare the barbecue for indirect cooking over medium-high heat (220°C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.

3

Once the dough has risen divide the mixture into two equal portions. Roll the dough out on a floured surface to the size of the pizza stone/tray (approx. 30cm). Drizzle a tablespoon of olive oil onto each tray. Place the bases onto the trays. Top each base with the pizza sauce, bacon, baked beans, cherry tomatoes, and cheese. Using the back of a spoon, make three indentations into the toppings of each pizza, creating a space to crack the eggs into.

4

Place the pizza (on tray) onto the stone and bake over indirect medium-high heat for 25 minutes. Five minutes into the cooking time, crack the eggs onto the pizza, inside the indentations. Continue to cook the pizza for a further 20 minutes, or until the base is cooked and the cheese is golden.

5

Remove the pizza from the barbecue wearing heatproof gloves. Repeat cooking process to cook the second pizza.

6

Season the pizzas with salt and pepper and garnish with fresh basil.

Recipe tips
7

If you don’t have an Easy-Serve Pizza Tray you can bake the pizza straight on the pizza stone. Place a square of baking paper (slightly larger than the pizza base) onto a tray or chopping board. Dust the baking paper with a generous amount of fine semolina. Place the rolled out base on top. Add the toppings. Once ready to cook the pizza, hold the baking paper and the board/tray, while sliding the base onto the stone.

Ingredients

 6 tsp teaspoons pizza sauce
 10 rashers streaky bacon, roughly chopped
 1 can (420 grams) baked beans
 1 punnet (250 grams) cherry tomatoes, halved
 1 cup cup grated pizza cheese
 6 eggs
 Sea Salt
 Freshly ground black pepper
 Fresh Basil leaves
DOUGH
 7 g grams dried yeast
 1 tsp teaspoon sugar
 325 ml milligrams tepid water (approx. 40°C)
 400 g grams pizza flour or Tipo OO flour (approx. 3 cups)
 100 g grams fine semolina (approx. 3/4 cup), plus extra for dusting
 1 tsp teaspoon fine sea salt
 2 tbsp tablespoons olive oil

Directions

1

Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl, add the yeast mixture, along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.

2

Prepare the barbecue for indirect cooking over medium-high heat (220°C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.

3

Once the dough has risen divide the mixture into two equal portions. Roll the dough out on a floured surface to the size of the pizza stone/tray (approx. 30cm). Drizzle a tablespoon of olive oil onto each tray. Place the bases onto the trays. Top each base with the pizza sauce, bacon, baked beans, cherry tomatoes, and cheese. Using the back of a spoon, make three indentations into the toppings of each pizza, creating a space to crack the eggs into.

4

Place the pizza (on tray) onto the stone and bake over indirect medium-high heat for 25 minutes. Five minutes into the cooking time, crack the eggs onto the pizza, inside the indentations. Continue to cook the pizza for a further 20 minutes, or until the base is cooked and the cheese is golden.

5

Remove the pizza from the barbecue wearing heatproof gloves. Repeat cooking process to cook the second pizza.

6

Season the pizzas with salt and pepper and garnish with fresh basil.

Recipe tips
7

If you don’t have an Easy-Serve Pizza Tray you can bake the pizza straight on the pizza stone. Place a square of baking paper (slightly larger than the pizza base) onto a tray or chopping board. Dust the baking paper with a generous amount of fine semolina. Place the rolled out base on top. Add the toppings. Once ready to cook the pizza, hold the baking paper and the board/tray, while sliding the base onto the stone.

Ned Kelly Breakfast Pizza
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