Pizza with bacon and rocket

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 200 ml lukewarm water. Mix flour, yeast water, 3 tbsp. oil and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for 1-1 1/2 hours

2. 2

   Wash the cherry tomatoes, dab dry and cut in half. Drain mozzarella and cut into thin slices. Peel onion and cut into rings. Heat 1 tsp. oil in a frying pan. Leave the bacon out for 2-3 minutes, do not fry it crisp. Take out and cut into pieces

3. 3

   Fry the onion rings in the bacon fat. Stir in tomato paste and sweat it. Add canned tomatoes and rosemary, season with salt and pepper. Cover and let simmer for about 10 minutes at low heat. Remove the sauce from the heat, remove the rosemary sprig and season to taste

4. 4

   Cut the dough in half. Roll out the dough halves very thinly one after the other on a floured work surface, place each half on a baking tray lined with baking paper and spread with about half of the tomato sauce. Cover with tomatoes, mozzarella and bacon. Sprinkle each pizza with 1 tbsp. pine nuts and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes one after the other.

5. 5

   Wash the rocket, shake dry and sprinkle over the pizzas

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
59 g

FATS
23 g

PROTEINS
18 g