Bacon, Black Pudding and Goats’ Cheese Pizza
For the Pizza Base:
300g strong white flour
1 sachet dried yeast
pinch of salt
1 tablesp. olive oil
200ml warm water
1 tsp sugar
For the topping:
1 tablesp. passata – sieved tomato
2-3 slices streaky Bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50g goats cheese, cut into small pieces
A few sprigs of thyme
Make the dough: combine yeast, sugar and warm water and set aside for 15 minutes. Mix the flour, salt and olive oil and slowly add water mixture to make a soft dough. Mix for five minutes using electric mixer (dough hook) until smooth and elastic. Transfer to a clean bowl (coated in oil or flour to prevent sticking), cover with cling film or a damp tea towel and leave to rise in a warm area for about 1 hour, until doubled in size.
Transfer to a lightly floured work surface and roll out until 20cm/8in in diameter.
Preheat oven to Gas Mark 6, 200ºC (400ºF).
Spread passata over the pizza base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.
Tip: you can bake the base for five minutes before adding the topping to prevent it going soggy.
Serving Suggestion: Cut into slices and serve with a green salad.