Bushman's bread breakfast pizza with eggs and sausages

Pizza cooked on the barbecue?! Sign us up. This clever recipe sees barbecued bases served with all your favourite breakfast staples like mushrooms, sausages and fried eggs. A must-try camping or at the bach

By Sophie Gray
  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 2 1/2 cup self-raising flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 40 gram butter
  • 1 1/4 cup milk, approx
  • 1/3 cup garlic-infused olive oil
  • 6 portobello mushrooms
  • 3 tomatoes, halved
  • 3 sausages, cooked, sliced
  • 6 eggs
  • 3 tablespoon basil pesto
  • 1 cup grated pizza cheese (optional)
  • a handful of baby spinach leaves (optional)


  • 1
    Preheat grill and grill plate to medium. Combine flour, baking powder, salt and butter, rubbing or pulsing in a processor. Mix in enough milk to form a dough. Divide into 6 pieces and shape on a floured board into discs around 12cm in diameter. Brush lightly with garlic oil and cook gently on each side on an oiled grill until puffed and golden.
  • 2
    While the bases are cooking, brush the mushrooms and tomatoes with oil and cook on the grill plate. Reheat the sausages and fry the eggs in an oiled pan or on the grill plate.
  • 3
    Turn grill to low, spread pesto on pizza bases; add cheese, if using. Close hood; cook for 1-2 minutes to melt cheese, frequently checking to avoid burning. Top with spinach leaves, an egg, mushroom, tomato and sausage slices; serve.


  • Cook extra sausages to have cold. This is a great recipe to use up leftovers; top the bases with whatever you have on hand. - Bushman’s bread or damper is also good with a sweet topping. Swap the oil for melted butter and serve with golden syrup, or roll into long sausage shapes, wind around a toasting fork, and let the kids toast the dough. PER SERVE Energy 624kcal, 2612kj • Protein 30g • Total Fat 33g • Saturated Fat 17g • Carbohydrate 49g • Sugars 5g • Fibre 5g • Sodium 1572mg