• Pizza, Pasta & Italian Food Magazine 
  • 01291 636334    07784 352600



  • 30g Danish Crown Supertops Pre-Cooked Smokey Bacon
  • 1 dough ball Bath Pizza Co dough
  • 40g Mozzarella
  • 3 diced clove parts Garlic
  • 4 Shallots (chopped)
  • 25g Broad Beans
  • 1 Pinch Chive
  • 1-Mar Lemon
  • 20g Ricotta
  • 25ml Truffle Oil
  • Small handful



  1. Make the Bath Pizza Co dough (as per the secret recipe)
  2. Chargrill 1/2 shallots, baste in butter
  3. Blanche and split broad beans, dress in lemon and chive
  4. Beat ricotta with black pepper
  5. Having stretched dough evenly spread Mozz and garlic throughout
  6. Add evenly the ricotta, shallotsm beans and bacon
  7. Neatly dress with truffle oil and and pea shoots for extra depth

Additional Method Info:

  • The balance across the dough ball once stretched is key. Ensure communication with customer as to how much truffle oil they might like to add value to experience.



Chef’s Secret

Basting the shallots in butter is key. This flavour profile when combined with the bacon and texture of the beans is outstanding... not to mention the truffle oil finish!

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