Smoky Bacon and Pineapple Pizza

Ingredients

For the dough

• 1 teaspoon active dry yeast
• 200 ml beer, lukewarm (or use water instead if you prefer)
• 1 teaspoon clear honey
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt
• 350 g strong flour, plus more if necessary

For the pizza

• 250 ml tomato passata (sieved tomatoes)
• 3 onions, sliced and slowly caramelised
• 250 g smoked lardons, crisped in a hot pan and drained
• 1 small baby fresh pineapple, roughly chopped
• 250 g cherry tomatoes
• 4 fresh mozzarella cheese, each sliced into five
• 200 g parmesan cheese, grated
• 2 teaspoons oregano, chopped
• fresh ground black pepper, to taste
• chili oil, to serve
• crisp green salad, to serve

Directions

1. 1

   In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.

2. 2

   Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the flour and process until the dough forms a ball.

3. 3

   The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another couple of seconds.

4. 4

   Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.

5. 5

   Transfer the dough to a lightly oiled bowl and turn to coat with oil.

6. 6

   Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour. Preheat the oven to 230C/gas 8/450°F

7. 7

   Divide the dough into 4 and roll into balls. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.

8. 8

   Spread 2 tbsp of tomato sofrito on the base of each pizza, leaving a 5cm edge. Spread the caramelised onions on top, followed by the lardons, pineapple and cherry tomatoes. Top with the mozzarella, Parmesan, oregano and pepper.

9. 9

   Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling. Leave to cool for two minutes before serving with a little chilli oil and a crisp green salad.