IngredientsFor the Pizza Dough
(or use an Oopsie Rolls Pizza Base (var)) 1 Tbsp instant dry yeast ½ tsp white sugar 125ml warm water 200g self-raising or cake flour ¼ tsp salt 1 Tbsp light olive oil For the Topping 6 button mushrooms, thinly sliced 3 slices back bacon, diced 150ml Tomato Relish ½ tsp finely chopped garlic ½ tsp finely chopped chillies (optional) 80g Mozzarella cheese, torn 50g Emmental or Edam cheese, grated 50g Parmesan cheese, grated |
MethodMix the yeast, sugar and warm water in a large mixing bowl & let stand for 5 mins.
Sieve half the flour & salt into the bowl and stir until smooth. Gradually add the rest of the flour until a stiff dough is formed. Add the oil and knead well until the dough is smooth & elastic. Leave for 20 mins and then roll it out on a floured board into a pizza round. In the meanwhile, gently cook the mushrooms & bacon until lightly browned. Spread the Tomato Relish over the pizza base & top evenly with the mushrooms, bacon, garlic, chillies & the Mozzarella, Emmental and then Parmesan cheeses. Bake on a low shelf in the pre-heated oven for about 20 mins until the crust is crisp and the cheese is bubbling. |
Use a pizza base made from the Low-Carb Oopsie Rolls (var) recipe
Recommendation
Double up this recipe for large servings.
