Crispy bacon and rosemary potato pizza

Serves: 6

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

Base
This is a non-yeast, thick, crusty base: makes 2 large pizza bases (or use pre-made)
3 cups self-raising flour
½ teaspoon salt
1 dessertspoon oil
about 1 ½ cups cold water, to mix
Topping
⅔ cup grated reduced-fat cheese
4 slices rindless shortcut bacon, chopped
1 teaspoon dried rosemary
2 cloves garlic, crushed
450g waxy potatoes, thinly sliced

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Instructions

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1 Preheat oven to 230°C. Mix flour, salt and oil in a bowl or food processor. Add water to combine. Mix to a soft dough.

2 Roll dough out to make a 35cm diameter circle, or 2 large rectangles. Line 2 baking trays with baking paper and place bases on trays. Sprinkle each base evenly with 2 tablespoons cheese.

3 In a saucepan, cook bacon over a high heat, stirring, for 2 minutes. Stir in rosemary and garlic to coat. Remove from pan.

4 Add potatoes to pan. Cook, turning, for 5 minutes, or until lightly browned. Add 1 cup cold water to pan and cover. Cook for 5 minutes, or until potatoes are just tender and liquid is absorbed. Remove from heat.

5 Layer potato slices over bases. Top with bacon mixture and remaining cheese. Bake for 15 minutes or until bases are golden and cheese melts. Cut pizzas in slices. Serve with chopped fresh herbs, if desired, and a large salad.

Variations

Make it meat-free: Omit bacon. To add flavour, add black olives to topping.

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Nutrition Info (per serve)

Calories 408 cal

Kilojoules 1710 kJ

Protein 19 g

Total fat 12 g

Saturated fat 6 g

Carbohydrates 55 g

Sugar 0 g

Dietary fibre 4 g

Sodium 670 mg

Calcium 250 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.