Pizza with olives, cherry tomatoes and bacon
Foto’s: Donna Lewis Galery
(4 to 6 portions, 30 minutes)
- flour for sprinkling
- 1 packet (500 g) shop-bought pastry
- 50 g tomato purée
- 200 g mozzarella, grated
- 100 g green olives, stoned
- 100 g cherry tomatoes, halved
- 125 g bacon, roughly chopped
- 15 ml mixed herbs
- salt and freshly ground black pepper
Heat oven to 200 ˚C. Sprinkle flour on working surface and roll pastry out into a large circle of about 5 mm thick. Place on a baking tray that has been sprayed with non-stick spray. Using the back of a spoon, spread purée on the pastry. Sprinkle with cheese, followed by olives, tomatoes, bacon and herbs. Season well with salt and black pepper. Bake for 15 to 20 minutes, or until golden brown and cooked. Serve hot.
TIP: You can use any vegetables in your refrigerator - from chopped mushrooms to asparagus. You can also use cheddar instead of mozzarella.
- Assistent Melissa Pecoraro
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