02 January 2013,04:46 by

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Makes :
2 pizzas

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top.
  • Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Cover the dough with some lightly oiled clingfilm and leave to rise for about an hour or until it has doubled in size.
  • Knock back the dough by gently kneading for about a minute, then divide into two balls.
  • To roll out the dough, flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays, using a rolling pin to transfer them from the work surface.
  • Divide the pizza sauce between the two pizza bases, spreading almost to the edges.
  • Scatter the bacon over the bases and bake in the preheated oven for 6 minutes.
  • Remove the pizzas from the oven and lay the cheese over the top. Return to the oven for a further until the cheese is melting and turning golden and the bases are crisp.
  • Season to taste with salt and pepper, garnish with the rocket leaves and serve immediately.


Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 150 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste


  • 200 grams ready-prepared tomato pizza sauce
  • 250 grams  smoked streaky bacon, finely chopped
  • 250 grams Brie, thinly sliced
  • Salt and pepper
  • Fresh rocket leaves, to garnish

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