• Pizza, Pasta & Italian Food Magazine 
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Ingredients

  • 200g  Danish Crown Supertops Pre-Cooked Smokey Bacon
  • 1000g slow proved pizza dough with extra virgin olive oil
  • 200g bechamel
  • 2 portobello mushrooms
  • 100g  diced cherry tomatoes
  • 150g grated mozzarella
  • 1 egg
  • 50g  maple syrup
  • 100g  Bacon bits

 

Method

  1. Make the dough, I've used a 65% hydration slow prove dough with extra virgin olive oil
  2. Make a bechamel- 50g of butter, 50g flour, 600g milk, add 100g of grated mozzarella
  3. Dice the portabello mushroom and the tomatoes
  4. Pin the dough into a large rectangle. Add 200g of the bechamel
  5. Sprinkle the bacon, mushrooms and tomatoes ontop of the dough.
  6. Gently fold the dough into a large sausage and cut into 4 inch pieces
  7. Either add onto a baking tray and spread them out, or place into a bun tray and bake together
  8. Egg wash and place into an oven at 220 for 10 mins, then a further 10 mins at 180.
  9. Glazed with the maple syrup and sprinkle the cooked bacon bits and serve!
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