A delicious, easy to make family meal with the kids or to eat in the garden on a summers day.
Ingredients
Method
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To prepare the pizza bases, place the salt followed by the bread flour in a large bowl. In a second bowl add the yeast, sugar and water and whisk together. Pour the yeast mixture over the flour followed by the oil and then quickly mix together to form a sticky dough. Once the liquid is thoroughly mixed into the flour cover with an oiled piece of cling film and set aside in a warm place until doubled in size, about 20 minutes. Uncover the dough and quickly knock the air out of it. Knead briefly until the dough becomes silky, shape into a ball and recover, setting aside for a further 20 minutes.
Alternatively, use our Sourdough Pizza Balls.
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Preheat the oven to 230c and place a thick baking sheet on the middle shelf. Gently tip the dough out of the bowl onto a floured surface. Divide and shape into 6 balls. Use a rolling pin to shape one of the balls into a rustic pizza base. Remove the baking sheet from the oven and place on a heatproof surface. Gently lift the pizza base onto the baking sheet and return to the oven for approximately 5 minutes or until the surface of the pizza base starts to colour.
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Once all the bases are cooked place the 12 rashers of bacon on an oven tray and cook until the bacon is starting to crisp up.
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Meanwhile pour the cream into a saucepan along with the garlic and a few rosemary leaves and gently heat to allow the cream to take on the garlicy flavour. Remove the garlic from the cream.
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To assemble the pizzas cut each rasher of bacon into 3 and place 6 pieces on each pizza base followed by slices of potato and a few rosemary leaves. Finish with a generous drizzle of cream and a good amount of shaved parmesan.
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Place in the oven two at a time directly onto the oven shelves for 5 minutes or until the cream and cheese starts to bubble. Serve at once.
