Full English Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Full English Neapolitan-Style Pizza

A cockney went to Naples…and the rest is history…well almost. This one brings the flavors of a full English breakfast to a wood fired style pizza with a charred crisp base and leopard spot crust. It’s a little bit posh though, with quail eggs, crispy bacon, and pork and fennel sausage. London brunch vibes comin’ at ya…
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

30 mins active time


Makes 4



For the essential Neapolitan-style pizza dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the mushrooms

  • olive oil icon
    1 tbsp olive oil
  • unsalted butter icon
    2 tsp unsalted butter
  • portobello mushroom icon
    10½ oz portobello mushrooms


  • clove garlic icon
    2 cloves garlic


  • kosher salt icon
    ½ tsp kosher salt

For the pizza sauce

  • can whole peeled tomatoes  icon
    14½ oz can whole peeled tomatoes
  • canned baked beans icon
    1 cup canned baked beans
  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • clove garlic icon
    2 cloves garlic


  • dried oregano icon
    ¾ tsp dried oregano
  • kosher salt icon
    ¾ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • bacon slice icon
    14 oz bacon slices

    diced into approximately ½-inch pieces

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • tomato icon
    2 tomatoes

    thinly sliced

  • sweet Italian pork and fennel sausages icon
    12 oz sweet Italian pork and fennel sausages

    removed from the casing and shaped into ½-inch balls

  • shredded cheddar cheese icon
    1 cup (4¼ oz) shredded cheddar cheese
  • neutral flavored oil icon
    Neutral flavored oil

    for frying

  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


  • quail egg icon
    24 quail eggs


  • 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
  • 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
  • 6To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 7 to 10 minutes, or until the mushrooms are tender. Add the salt and stir to combine. Using a slotted spoon, transfer the mushrooms to a paper towel lined pan and allow to cool.
  • 7About 30 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial.
  • 8To make the pizza sauce, place the tomatoes, beans, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
  • 9Place the bacon in the pizza pan. Once preheated, place the pan in the oven. Press the Timer dial and cook for 5 minutes, or until lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate and allow to cool.  
  • 10Sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 11To assemble each pizza, leaving a small border, spread a quarter of the pizza sauce. Scatter with ¼ cup mozzarella, then top with a quarter each of the tomatoes, bacon, sausage meat and mushrooms. Finish with ¼ cup mozzarella and cheddar.
  • 12Place the pizza in the oven and adjust the Darkness dial to the Darker setting and the Timer dial to 3 minutes. Press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted. Meanwhile, continue to the next step.
  • 13Place a large frying pan over low heat and add a little oil. Place 6 quail eggs into the pan and allow to cook to “sunny side up” for a few minutes. Repeat for each pizza.
    Tip: Crack eggs one at a time into a bowl before adding to the pan to avoid breakages.
  • 14Transfer the pizza to a cutting board. Cut into 6 slices and place a fried egg on top of each slice. Serve with a sprinkle of crushed red pepper flakes.
Main course

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