Some days are made for staying in, cosying up and relaxing, and on those days, only the most delicious of comfort food will do. The deeply satisfying combination of smoky fish, cheese sauce and a runny yolk make this recipe perfect for any time of day, but best eaten during that lovely ‘nowhere to be’ mid-morning period we know and love as brunch. 

What you'll need... 

  • 1x ball of Northern Dough Co original or wholemeal pizza dough  

  • Semolina flour (optional, for dusting, helps to create extra crunch!) or plain flour 

  • ½ small leek, finely chopped 

  • Knob of butter

  • 2 tablespoons cheese sauce 

  • 100g smoked haddock, sliced into 2cm pieces

  • 1-2 tablespoons grated mozzarella 

  • 1 egg

Pre-heat your oven to its hottest setting, and lightly flour your worksurface, rolling pin (if using) and baking tray. Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza. Fry the leeks in the butter for a few mins, until softened and leave to one side for a minute. 

Move your pizza base to the lightly floured baking tray, spread evenly with cheese sauce, then sprinkle with mozzarella and add the smoked haddock and leeks. Move to the hot oven for 4 mins, then carefully remove from the oven and crack the egg into the centre, and cook for a further 5-6 mins until the egg white has cooked but the yolk is still runny (if you prefer a cooked through egg, crack it onto the pizza with the other ingredients). Your pizza will be cooked when the crust has turned golden brown and the toppings are bubbling. Slice, dunk the crusts into the egg and enjoy!

 We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations! 

Don't forget

  • Always flour your surface so you can easily roll out your dough

  • Move the dough to your pizza stone/baking tray before you top your dough

  • It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy

Andy RobertsDough, Pizza dough, Pizza