Today I am sharing my homemade pizza recipe with bacon and mushroom. Instead of bacon, you can also use sausage meat (see instructions at the bottom for this variation).
6 rashes of bacon
1 large bell pepper
2 large portobello mushrooms (skinned and sliced)
1/2 carton of tomato puree (passata)
1 beef tomato (skinned and chopped)
1 large onion (chopped)
1-2 garlic cloves (chopped)
Extra virgin olive oil
Salt, pepper, sugar
Curry powder, oregano
1 sachet of dry yeast (8gr approx)
300 gr all-purpose flour
150 gr edam cheese (grated)
First, we make the dough:
Mix the flour with the yeast in a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon sugar, 1 teaspoon salt.
Slowly, pour in 175ml of tepid water (6 oz). Dip your finger in it beforehand to make sure it’s neither cold nor hot.
Have the bag of flour handy and start kneading the dough in the bowl.
If you haven’t done this before: First, blend the flour with the water and scrape the mixture off your hands as best as possible. Start working the dough by punching the mixture, turning it over, punching again and so on. I also pinch it between my fingers alternatively. The more force you put into it, the more your dough will rise. About 5-10 minutes should be enough. I find it easier to place the bowl on a chair as it’s lower than the kitchen counter. Hope this helps!
Sprinkle more flour over the mixture if needed, a little at a time, until the dough stops sticking to your fingers. Keep kneading until you have something like this in the bowl:
Cover it well with a cloth/towel and let it do its magic. In the winter, I use a woolly cloth to cover it. Find a place that’s as warm as possible on a cold day for it to rest.
After an hour, it should have risen, looking fluffy like this:
During the hour that the dough does its own thing, we make the filling:
Fry the bacon rashes with a dash of olive oil, then pick them up with a fork and place them on kitchen paper to absorb the excessive fat for a few minutes, then cut them in pieces.
Fry onion and garlic in olive oil for about a minute in a cooking pot. Add the pepper and mushroom pieces and fry for about 30 seconds while stirring. Add tomato chunks, puree and a little hot water (from a kettle) so the sauce can cook comfortably. Add oregano, curry powder, salt, pepper, 1/2 teaspoon of sugar and stir (Note: oregano is bitter. You don’t want to use too much. Take a pinch in the fingers of one hand. That should be enough.)
Bring to boil, cover and simmer for 15 minutes. Add the bacon pieces, simmer for another 5-10 minutes. Near the end, add salt and pepper to taste, and more curry if needed. Let cook uncovered for a while if there is a lot of liquid.
Sprinkle some olive oil in a pizza pan and spread it with your fingers on the bottom and the sides. Using your fingers, flatten and spread the dough in the pan as you can see in the picture.
Pour the sauce over the dough, then sprinkle the grated cheese on top.
Bake in a preheated oven at a lower shelf (I use the second from the bottom) at 190 degrees C for 25 minutes.
Take it out and let it ‘sweat’ in the pan for 10 minutes before cutting it.
Serve with a green salad and french fries (chips). Enjoy!
- Instead of frying bacon for the sauce, use 2-3 pork sausages. Remove the sausage meat from the casing, chop it up and fry it, then let it sit on kitchen paper before adding it in the pot with the sauce.
- Easy and quick: No need to cook a sauce. Just make the dough and when it’s ready, spread it in the greased pan, pour over it 1/2 packet of tomato puree (passata), then sprinkle 150 gr of the cheese of your choice (I use edam or gouda) and add any of these ingredients: ham, salami, pepper, onion, tomato slices, anchovies, mushrooms, olives. Sprinkle oregano and add a splash of olive oil. Ready for the oven!
Note: Edam cheese is my own preference. If it’s not among your favorites, choose your own, such as mozzarella, feta, or Cheddar.