(at time of publication)
- 2 cups plain flourall purpose flourX
- 1 heaped teaspoon sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- 1 teaspoon oil
- 1 cup warm water
- 2 rashers bacon, fat removed, chopped
- ½ onion, chopped
- 2 cloves garlic, chopped
- ½ 400g can chopped tomatoes
- ½ teaspoon sugar
- ½ teaspoon Italian herbs
- 30g edam cheese, cut into 25 pea-sized cubes
- additional oil and Italian herbs for topping
1 To make dough, combine flour, sugar, yeast, salt and oil in a bowl. Stir in warm water and knead on a floured board until smooth and springy when lightly pressed.
2 Place dough in a greased bowl and cover with plastic wrap. Microwave on low for 1 minute and allow to rest for 10 minutes, then repeat. Or leave bowl in a warm place for about 45 minutes until dough doubles in size.
3 Meanwhile, make the filling. Cook bacon, onion and garlic in a pan. Add tomatoes, sugar and herbs. Simmer until thick. Remove from heat and cool.
4 Roll dough into a large rectangle and cut into 24 squares. Place a spoonful of tomato mixture and a cheese cube in the centre of each square. Join opposite ends to enclose filling. Twist dough to secure. Place dough ball with twisted side under on a greased baking tray.
5 Brush or spray pizza poppers with oil and sprinkle with extra Italian herbs. Leave to rest for 15-20 minutes until roundish and plump.
6 Bake in a preheated oven at 190°C for 15 minutes, or until pizzas are light brown. Serve warm or cold.
You can easily double the mixture and freeze half for later.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
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