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2 x 250 ml cake or white bread flour
5 ml salt
5 ml sugar
½ a 10 g packet instant yeast
45 ml olive oil
185 ml lukewarm water
30 ml oil
1 red onion, halved and sliced
200 g bacon, roughly chopped
150 g LANCEWOOD® Edam or Mozzarella, coarsely grated
LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
Salt and freshly ground black pepper to taste
A few cherry tomatoes, halved
A handful of rocket
Combine the flour, salt, sugar and yeast. Mix 30 ml of the oil with the water. Add to the flour mixture and mix to a dough. Knead on a floured surface until smooth and elastic. Lightly oil a bowl with the remaining oil and return the dough to it. Cover and leave in a warm place until double in size. This will take about 1 ½ hours. Punch down. Roll out on a floured surface into a large circle. Transfer to a pizza pan. Bake in a preheated oven at 250◦C for 3 minutes. Remove from the oven and brush the edges with oil.
Heat the oil and fry the onion and bacon until just cooked. Spread the cream cheese over the prepared pizza base. Arrange the onion and bacon on top. Sprinkle the grated Edam over. Season to taste. Return to the preheated oven and bake for 7 – 10 minutes or until golden and bubbling. Garnish with rocket.
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