Smoky Bacon and Pineapple Pizza |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Instead of phoning for a pizza, try making this tempting version of a popular classic. Ingredients:
1 teaspoon active dry yeast |
200 ml beer, lukewarm (or use water instead if you prefer) |
1 teaspoon clear honey |
1 1/2 tablespoons extra virgin olive oil |
1 1/2 teaspoons salt |
350 g strong flour, plus more if necessary |
250 ml tomato passata (sieved tomatoes) |
3 onions, sliced and slowly caramelised |
250 g smoked lardons, crisped in a hot pan and drained |
1 small baby fresh pineapple, roughly chopped |
250 g cherry tomatoes |
4 fresh mozzarella cheese, each sliced into five |
200 g parmesan cheese, grated |
2 teaspoons oregano, chopped |
fresh ground black pepper, to taste |
chili oil, to serve |
crisp green salad, to serve |
Directions:
1. In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.
2. Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the flour and process until the dough forms a ball.
3. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another couple of seconds.
4. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
5. Transfer the dough to a lightly oiled bowl and turn to coat with oil.
6. Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour. Preheat the oven to 230C/gas 8/450°F
7. Divide the dough into 4 and roll into balls. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
8. Spread 2 tbsp of tomato sofrito on the base of each pizza, leaving a 5cm edge. Spread the caramelised onions on top, followed by the lardons, pineapple and cherry tomatoes. Top with the mozzarella, Parmesan, oregano and pepper.
9. Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling. Leave to cool for two minutes before serving with a little chilli oil and a crisp green salad.
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