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1
To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water.
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2
Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture.
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3
Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough.
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4
Knead the dough by rolling, pushing and folding it over for 5 minutes.
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5
Flour both hands, and lightly flour the top of the dough.
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6
Make it into a roundish shape and place it on a baking tray.
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7
Score it deeply with a knife, allowing it to relax and proof with ease until it's doubled in size.
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8
Ideally you want a warm, moist, draught-free place to get the wickedest proof.
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9
To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes.
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10
Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste.
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11
When the dough has doubled in size, knock the air back by bashing it around for 1 minute.
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12
Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet.
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13
Preheat the oven to 400 degrees F/200 Gas Mark 6.
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14
Tear up the mushrooms, black pudding and bacon and put them in a bowl.
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15
Break up the sausages into little rounds like meatballs, and add to the bowl with the tomato.
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16
Drizzle with olive oil and season with salt and pepper.
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17
Spread a thin layer of tomato sauce over the pizza and scatter over your topping ingredients evenly.
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18
Tear the mozzarella over the top, then bake in the preheated oven for about 8 minutes.
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19
When the bacon looks crispy, crack on the eggs and put back in the oven until they're cooked.
