Pizza with smoked bacon, sage and tomato

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dissolve the yeast in 200 ml of lukewarm water in a bowl. Mix with salt and olive oil, first stir in the flour in portions, then knead until a smooth dough ball is formed. Cover the yeast dough and let it rise in a warm place for about 20 minutes. In the meantime, cut the bacon into cubes and fry in a pan without fat until golden brown. Wash, clean and slice the tomatoes.

2. 2

   Cut mozzarella into slices as well. Wash sage, dab dry, pluck leaves from the stems. Halve the dough. Roll out the dough halves one after the other on a floured work surface until round (30 cm Ø). Cover 2 baking trays with baking paper. Place the dough on top and brush each with 3 tablespoons of tomato puree. Spread tomato and mozzarella slices on top. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.

3. 3

   Place the dough on top and brush each with 3 tablespoons of tomato puree. Spread tomato and mozzarella slices on top. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. About 10 minutes before the end of the baking time, cover the pizzas with bacon and sage leaves. Slice parmesan and sprinkle over the pizzas after baking

Nutrition Facts

KCAL
880 kcal

CARBS
67 g

FATS
50 g

PROTEINS
38 g