Smoky Bacon And Pineapple Pizza

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.