STREAMING NOW: Siba's Table

Smoky Bacon and Pineapple Pizza

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Instead of phoning for a pizza, try making this tempting version of a popular classic.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: