Ba­con and av­o­cado salsa piz­zas

What a great com­bi­na­tion of two favourites – break­fast and pizza!

YOU Breakfast - - Contents -

MAKES

4 piz­zas

Prepa­ra­tion time: 20 min­utes Cook­ing time: 20-25 min­utes

PIZZA BASES AND BA­CON

olive oil for greas­ing flour for dusting 500 g ready-made bread dough 60 ml (¼ c) olive oil mixed with 45 ml (3 T) tomato paste 250 g streaky ba­con

SALSA

1 av­o­cado, diced 6 spring onions, chopped 15 ml (1 T) le­mon juice salt and freshly ground black pep­per

TO AS­SEM­BLE

200 g soft moz­zarella cheese balls 120 g rocket

Pre­heat the oven to 230 °C. Grease a large bak­ing sheet with olive oil. 1 Pizza bases and ba­con Dust a work sur­face with a lit­tle flour. Di­vide the bread dough into 4 equal pieces and roll each into a rough oval. 2 Ar­range the dough ovals on the bak­ing sheet and brush with the olive oil and tomato paste mix. Bake for 8-10 min­utes or un­til done and lightly browned un­der­neath. 3 Ar­range the ba­con rash­ers on an­other bak­ing sheet and grill for 10-15 min­utes or un­til crisp. 4 Salsa Mix the in­gre­di­ents. 5 To as­sem­ble Di­vide the salsa be­tween the pizza bases. Tear the moz­zarella balls into pieces and ar­range on top of the salsa, fol­lowed by the ba­con rash­ers. Scat­ter the rocket on top of the pizza, slice and serve.

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