Breakfast Pizza with Clonakilty Whitepudding

Breakfast Pizza with Clonakilty Whitepudding

Serves: 2Prep Time: 5Cook Time: 10

A delicious combination of pizza and breakfast! Clonakilty Whitepudding is our new favorite pizza topping. Bursting with flavour, this recipe is a fun one to try with friends and family.


1x Prepared Pizza base

1 tbsp olive oil

100g Clonakilty Whitepudding Crumb

50g Streaky Bacon (cut into small pieces)

2-3 Chestnut mushrooms (sliced)

60g Mature white cheddar (grated)

60g Mozerella (grated)

120g Pizza sauce

2 Eggs


  1. Heat half of the oil in a pan over a medium-high heat and fry the streaky rashers until golden and crisp. Remove to a plate lined with kitchen paper.
  2. Heat the remaining oil in the same pan and cook the whitepudding crumb until crisp. Transfer to the plate with the rashers.
  3. Preheat the oven to 240°C/220°C Fan/gas mark 9.
  4. Spread pizza sauce over the pizza base.
  5. In a bowl, combine the cheeses. Sprinkle the cheese on top of the pizza.
  6. Scatter the pizza with the sliced mushrooms, rashers and whitepudding.
  7. Make two little nests amongst the toppings and carefully crack an egg into each one.
  8. Bake for 7-9 minutes until the crust is golden and the eggs are cooked but still runny, turning the pizza once.
  9. Top with some rocket and serve immediatley