Slipper pizzas

Recipe from: 10/1/1999 12:00:00 AM
Ingredients 16
Servings 1
Minutes 45 minutes plus rising time


Serving Change
  • 575
    warm water
  • 10
    instant yeast
  • 10
  • 5
    castor sugar
  • 15
    olive oil
  • 900
    bread flour
  • 2
    onions, cut into eighths with root intact
  • 60
    olive oil
  • 2
    cloves garlic, crushed
  • 250
    streaky bacon, chopped
  • 450
    spinach, washed, dried and roughly shredded
  • 150
    feta cheese
  • 1
    large red pepper, julienned
  • fresh rosemary, to garnish
  • 20
    black olives pitted


45 minutes plus rising time
1. DOUGH: Put 550 ml water yeast, salt, sugar and oil in mixing bowl. Start adding flour slowly and work with dough hook for about six minutes, gradually increasing speed until dough is elastic. Add a little more water and increase speed for two minutes if dough has not combined. Should be springy and a little sticky. 2. Turn onto a floured board and shape into ball. Place in a large bowl, brush with olive oil and cover top loosely with cling film. Put in warm spot for 1 1/2 to 2 hours to rise to treble the size. 3. Transfer to floured board and knock down. Divide into four, knead by hand for about one minute, flour and prove again. 4. TO ASSEMBLE PIZZA: Heat onion in a little olive oil over a low heat until softened. Reserve. 5. Add more oil and cook garlic. Add bacon and cook for one minute. Add spinach and toss until wilted but not cooked. 6. Roll out dough into four rectangles about 30 x 20 cm. 7. Distribute bacon and spinach mix between them leaving a 4 cm rim. Crumble feta over spinach. 8. Pull sides towards middle, creating a wavy edge. Top with onions, peppers and rosemary. Season. Bake in a preheated 250 ºC oven for about 10 minutes and scatter with olives. Eat immediately.

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