Slipper pizzas

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4 servings Prep: 45 mins, Cooking: 10 mins
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By Food24 November 03 2009
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Ingredients (15)

PIZZA DOUGH
575.00 ml water — warm
10.00 g Superbake Instant Yeast
10.00 ml salt
5.00 ml castor sugar
15.00 ml fresh chillies — 573
900.00 g flour — bread
2.00 onion — cut in 8
60.00 ml fresh chillies — 573
2.00 garlic — cloves, crushed
250.00 g bacon — streaky, chopped
450.00 g spinach — shredded
150.00 g feta cheese
1.00 red pepper — large, julienned
fresh rosemary — to garnish
20.00 olives — black, pitted
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Method:

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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