Smoky Bacon and Pineapple Pizza

Name: Smoky Bacon and Pineapple Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
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

Submitted by English_Rose

"Instead of phoning for a pizza, try making this tempting version of a popular classic."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 4-6

ingredients

For the dough
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
For the pizza
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

In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.
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.
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.
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.
Transfer the dough to a lightly oiled bowl and turn to coat with oil.
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
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.
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.
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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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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