During the Summer holidays of my second year at university I went backpacking with my mate Ed around Egypt, Jordan and Israel. One of the most vivid memories I have from that trip was when we were staying in Islamic Jerusalem. We were sleeping on the roof of a pretty grotty hostel, but every morning we’d look forward to going to this local bakery for breakfast. This place wasn’t a cafe, but a proper working bakery. As well as supplying bread to local restaurants and shops, they guy who owned it was also kind of famous for his ‘breakfast pizzas’.

They were made on dough base that was smeared with tomato puree, then topped with a triangle of Dairylea style processed cheese, and an egg. They were then baked in a bread oven until the egg was cooked all the way through. Like the hostel, the pizzas were pretty basic, but I remember them being very tasty, and after we’d been there a couple of times, the guy let us make our own and put them in the oven.

This breakfast pizza is a more sophisticated version of the above, and uses some of the same basic ingredients as the pizza recipe featured in this earlier post.

Ingredients (per pizza)

Around 200g pizza dough

Tomato sauce

2 cherry tomatoes, thinly sliced

Teleggio cheese

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