Crispy Italian pizza mozzarella with garlic and bacon
Ingredients
Dough
- 1 tsp dry yeast
- 160 ml water
- 240 g flour
- 1 tsp salt
- 3 tbsp olive oil
Topping
- 200-250 g cream cheese
- 2 garlic cloves
- 2-3 tbsp milk
- 10 -12 slices of bacon
- 150 g mozzarella, grated
Utensils
- bowl
- bowl
- flour sieve
- roller
- spoon
- hand blender
Instructions
- Fill a container with warm water, add dry yeast.
- Stir carefully and leave to stand at room temperature for 5-7 minutes.
- Sieve the flour through a fine sieve into a bowl that is not too small and mix with salt.
- Olive oil and add the yeast and water mixture.
- Knead a soft, elastic dough from the ingredients.
- Form into a ball and brush lightly with oil.
- Grease a bowl with a little oil and pour in the dough.
- The bowl Cover with cling film.
- Leave the dough to rise for 2 to 3 hours.
- For the sauce, use an immersion blender to mix the cream cheese with the crushed garlic and milk.
- Remove the dough from the bowl and divide into two parts.
- Form the two pieces of dough into two thin pizza bases with small edges.
- Grip the sauce on the bases.
- Top with slices of bacon and sprinkle with coarsely grated cheese.
- Simultaneously or alternately in a preheated oven at 200°C for approx. 15 minutes until golden brown.
