Recipe for Sourdough Pizza with Tomatoes, Mozzarella and Bacon. Served with a cucumber salad
2 tbsp sunflower seeds
150g homestyle bacon – chop (1cm)
4 sourdough pizza bases
8 tbsp pizza sauce
2 tomatoes – slice thinly (½ cm)
200g grated mozzarella
20g basil – tear
1 fresh chilli – slice thinly
1 tsp apple cider vinegar
10g mint – tear leaves
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Preheat the oven to 250°C. Prepare all ingredients as indicated above.
Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Bacon: Place a frying pan on a medium-high heat and cook the bacon with a little olive oil for 3 minutes until golden. Remove from the pan and set aside.
Chilli: Place the chilli slices in a small bowl with a few glugs of olive oil.
Cucumber: Use a potato peeler to slice the flesh of the cucumber into ribbons. Discard the core with the seeds.
Cucumber salad: Place the cucumber ribbons in a bowl with the mint and dress with a drizzle of olive oil and apple cider vinegar. Sprinkle over the toasted sunflower seeds and season with salt and pepper to taste.
Pizza: Spread the pizza sauce thinly over the bases with a spoon, leaving a 1cm edge. Top with the sliced tomatoes, then sprinkle the grated mozzarella cheese and add the bacon. Place the pizza on an oven rack and cook for 3-4 minutes until the cheese has melted and the edges are golden. Remove the pizza from the oven and top with the basil.
Serve the pizza with the cucumber salad. You can top the pizza with the chilli slices in olive oil, or serve them on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.