Recipe: Closed pizzas with eggs and sausages

Closed pizza

Aqra bil-Malti: Riċetta: Pizez magħluqin bil-bajd u zalzett

This is a recipe for small closed pizzas which are great to eat for breakfast or to take them on outings with you. Using pizza dough makes these pizzas lighter and less fatty.

Time: I hr and 20 minutes

Quantity : 12


  • 500 g pizza dough
  • 1 potato, peeled and diced into small cubes
  • 200 g skinless sausages (Maltese, chorizo etc.)
  • 1 onion, thinly sliced
  • 1 sweet red pepper (capsicum), thinly sliced
  • 6 eggs, beaten
  • 200 g cheddar or mozzarella
  • Freshly ground pepper
  • 1 beaten egg mixed with 2 tablespoons of water, to glaze



  1. Divide the dough into 12 equal pieces and roll each one into a ball. Drizzle flour onto a tray and place the dough balls on it; cover them with a kitchen towel and let the dough rest for 20 minutes.
  2. Heat the oven to a temperature of 200°C. Cover 2 trays with baking paper.
  3. In the meantime, heat a large pan on a moderate heat and add the sausage, the onion and the potato. Stir continuously with a wooden spoon for around 5 minutes and at the same time break the sausage up with the spoon. Add the sweet red pepper and continue stirring for around 3 minutes.
  4. Add the eggs and keep stirring until they set, then take the pan off the heat, add the cheddar or mozzarella and freshly ground black pepper, and stir.
  5. Roll out the dough balls one by one to form a circle of around 12cm. Place the sausage mixture evenly into each circle by placing it in the centre and brush the edges of the circle with the egg and water mixture. Fold half of the dough circle onto the other half to form a semi-circle and seal the edges. Press the edges down using a fork to seal and place them on the trays you prepared earlier. Brush the surfaces of the pizza with the egg and water mixture.
  6. Bake for around 20 minutes or until the pizzas turn golden.

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