Breakfast Pizza

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Cook the bacon lardons in a dry skillet over medium-high heat for 4 to 5 minutes until the fat has rendered and the edges are crisping. Transfer to a plate.

In the same skillet, cook the sausage meat, breaking it into small crumbles, for 6 to 7 minutes until browned and cooked to an internal temperature of 71°C — verify with a meat thermometer. Transfer to the same plate.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Brush the base with olive oil and scatter over the garlic, both cheeses, the bacon and the sausage, leaving four small wells clear in the topping.

Crack an egg into each well and season lightly with salt.

Bake for 12 to 13 minutes until the crust is golden, the cheese is bubbling and the egg whites are fully set with the yolks just set.

Scatter with chives, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.