Tear-and-share pizza

Total time: 2hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 546 Kcal, 23g Protein, 58g Carbohydrates, 23g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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