Crispy bacon and rosemary potato pizza
- 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
- 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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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.
Make it meat-free: Omit bacon. To add flavour, add black olives to topping.
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Nutrition Info (per serve)
Total fat 12g
–Saturated fat 6g
Dietary fibre 4g
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