Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Combine the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough.
Allow to rest for 5 minutes, then knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
Spread the tomato purée over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese, then make 4 wells in the topping and crack in the eggs. Scatter over the bacon and bake for 20 minutes until crisp and golden.
Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Combine the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough.
Allow to rest for 5 minutes, then knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
Spread the tomato purée over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese, then make 4 wells in the topping and crack in the eggs. Scatter over the bacon and bake for 20 minutes until crisp and golden.
40 minutes 
Serves 5
