Time to make: 25 mins , plus up to 1 hr dough-rising
(at time of publication)
Nutrition Info.(per serve)
- 2 cups plain flourall purpose flourX
- 1 heaped teaspoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 teaspoon oil
- 1 cup warm water
- 2 rashers bacon, fat removed, chopped
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1/2 400g can chopped tomatoes
- 1/2 teaspoon sugar
- 1/2 teaspoon Italian herbs
- 30g edam cheese, cut into 25 pea-sized cubes
- additional oil and Italian herbs for topping
Total fat 4g
Saturated fat 1g
Dietary fibre 2g
1 To make dough, combine flour, sugar, yeast, salt and oil in a bowl. Stir in warm water and knead on a floured board until smooth and springy when lightly pressed.
2 Place dough in a greased bowl and cover with plastic wrap. Microwave on low for 1 minute and allow to rest for 10 minutes, then repeat. Or leave bowl in a warm place for about 45 minutes until dough doubles in size.
3 Meanwhile, make the filling. Cook bacon, onion and garlic in a pan. Add tomatoes, sugar and herbs. Simmer until thick. Remove from heat and cool.
4 Roll dough into a large rectangle and cut into 24 squares. Place a spoonful of tomato mixture and a cheese cube in the centre of each square. Join opposite ends to enclose filling. Twist dough to secure. Place dough ball with twisted side under on a greased baking tray.
5 Brush or spray pizza poppers with oil and sprinkle with extra Italian herbs. Leave to rest for 15-20 minutes until roundish and plump.
6 Bake in a preheated oven at 190°C for 15 minutes, or until pizzas are light brown. Serve warm or cold.
You can easily double the mixture and freeze half for later.