Tear-and-share pizza
Ingredients
- Dough
- 350 g light spelt flour
- 1.5 tsp salt
- 0.25 cube yeast (approx. 10 g)
- 2 dl water
- 3 tbsp olive oil
- Filling
- 100 g tomato puree
- 150 g mozzarella, torn
- 80 g diced bacon (e.g. Fired Bacon)
- 0.5 bunch oregano, leaves torn off
- Utensils
- For a baking tray approx. 28 cm in diameter, lined with baking paper
Total time: 2hr 10m
Preparation Time: 40m
Servings
For
4 people
Nutritional Information
Contains 546 Kcal, 23g Protein, 58g Carbohydrates, 23g Fat
Ingredients
- Dough
- 350 g light spelt flour
- 1.5 tsp salt
- 0.25 cube yeast (approx. 10 g)
- 2 dl water
- 3 tbsp olive oil
- Filling
- 100 g tomato puree
- 150 g mozzarella, torn
- 80 g diced bacon (e.g. Fired Bacon)
- 0.5 bunch oregano, leaves torn off
- Utensils
- For a baking tray approx. 28 cm in diameter, lined with baking paper
Instructions
-
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. On a lightly floured surface, roll out the pastry to approx. 5 mm thick. Cut out circles approx. 10 cm in diameter. -
Filling
Spread the tomato puree over the circles of dough and top with mozzarella, diced bacon and oregano. Fold the dough twice, to create corners. Lay the pieces of dough closely together on the prepared tray, tips facing down. -
Bake
For approx. 30 mins. in the bottom half of an oven preheated to 200°C.
