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SERVES 4 Prepa­ra­tion time: 5 min Cook­ing time: 20 min

250 g ba­con bits 1 kg ready­made bread dough 60 ml ( ¼ c) olive oil salt and freshly ground black pep­per

Pre­heat the oven to 230 ° C Grease two large bak­ing sheets with non­stick spray 1 Heat a pan and fry the ba­con un­til crisp Set aside 2 Di­vide the dough 250 ml ( 1 c) grated moz­zarella cheese 125 g sugar snap peas into four equal pieces and roll each into a disc on a floured sur­face 3 Ar­range on the bak­ing sheets, driz­zle olive oil over and sea­son with salt and pep­per 4 Bake for 5 min­utes, re­move from the oven and scat­ter the ba­con and cheese over 5 Bake for an­other 10 min­utes or un­til the cheese has melted and golden brown 6 Driz­zle more oil over the bread 7 Halve the sugar snap peas length­ways and di­vide among the flat­breads and serve


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