Yield: 1 servings
|170 grams||Soda bread flour|
|2 \N||Dessertsp olive oil|
|2 \N||Dessertsp tinned tomatoes; finely chopped (or|
|\N \N||; tomato juice)|
|2 \N||Cloves garlic|
|1 \N||Red onion; coarsely chopped|
|225 grams||Mildly cured bacon; chopped into large|
|\N \N||; pieces|
|4 \N||Tomatoes; coarsely chopped|
|1 \N||Dessertsp olive oil|
|115 grams||Mozzarella cheese; sliced|
|8 \N||Black olives; up to 10|
Preheat oven to gas mark 5 (190C/375F). Sieve the flour into a bowl, then add the salt, olive oil, water and milk. Blend together well to form a soft dough.
Turn out on to a floured table and knead lightly before shaping into a round flat pancake approx 9-10 inches in diameter.
Place on a lightly floured baking sheet and brush with a little olive oil.
This will help to firm the dough during cooking and will also prevent the base becoming soggy when the topping is added.
Spread the tomatoes or tomato paste evenly over the top of the base.
Prepare the topping by gently frying the garlic, onion, bacon, tomatoes and oregano in the oil. Cook for 1-2 minutes - just long enough to allow the flavours to combine - then spread on top of the pizza base.
Garnish with slices of mozzarella cheese and black olives then cook in the oven for 20-35 minutes until golden, firm and well cooked. Serve either hot or cold.
Carlton Food Network
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