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Bacon, leek and mozzarella pizza


Makes: 2 pizzas
timePrep time: 35 minutes
timeTotal time:
Bacon, leek and mozzarella pizza

Bacon, leek and mozzarella pizza


Makes: 2 pizzas
timePrep time: 35 minutes
timeTotal time:

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Ingredients

  • 2 x 145g pizza base mix
  • plain flour for dusting
  • 1 x 240g Taste the Difference Dry Cured Outdoor Bred British Bacon Rashers
  • 40g butter
  • 400g leeks, trimmed and thinly sliced
  • 100g ricotta
  • 100g lighter crème fraiche
  • 150g mozzarella, torn

Step by step

  1. Place the pizza mixes in a bowl and stir in 200ml lukewarm water. Mix to a soft dough then knead on a floured surface for 5 minutes until smooth and elastic. Split the dough in two and roll each piece to a 28cm diameter circle. Place on baking trays lined with baking paper and set aside while you make the toppings.
  2. Preheat the oven to the 220°C, fan 200°C, gas 7. Cook the bacon in a nonstick frying pan over medium heat for 4-5 minutes until crisp, turning once. Drain on kitchen paper, then roughly chop.
  3. Add the butter to the cleaned frying pan and cook the leeks over a medium-low heat for 15 minutes, stirring occasionally until softened.
    Tip
    For the adults, swap the mozzarella for Abergavenny goats’ cheese.
  4. Combine the ricotta and crème fraiche in a bowl and season.
  5. Spread the ricotta mix over the dough rounds. Top with leeks, bacon and mozzarella. Bake in the oven for 12- 15 minutes until the crust is golden .

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