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Pizza for lunch … I like to do a pizza for lunch especially on Fridays.
For the record:
My better half & I are no explicit friends of store-bought deep-frozen pizza. We never store a supply in our freezer. If there is a specific irresistible craving for pizza we either go to our trusted pizzeria in the neighborhood which serves excellent pizza – not only in the restaurant, but also to go. However, this is mainly an option for weekday nights … or Sunday nights …
Since quite a while I try to do some pizza from the scratch only for the 2 of us. This means I don’t plan any big baking tray full of pizza, but only a small round pizza for 2 people. Most of the time I add to the pizza whatever I found in my fridge or my pantry. Of course I’m always stocked w/ mozzarella or burrata – not to mention parmesan or pecorino. Also there is always a can of Italian tomato pulp … My pizza adventures always happen on Fridays: a delicious start into the weekend? Maybe … I cannot explain, however, I’m never up for pizza on any other weekday.
Most of my pizzas are created & enjoyed w/o getting photographed & posted on my blog. Sometimes I think about it before Friday … & then I design a home-made pizza & get ready every detail for my blog. So today be invited to a pizza w/ fried bacon & onion, fresh thyme leaves & tomatoes.
My 1st step is always to prepare the pizza pastry. I admit that most of the time I rely on a pizza pastry mix (flour, dry yeast, baking powder) which only needs some warm water & a lot of kneading. (Sometimes I also make my own pizza pastry which needs about 30-40 min – in addition – to let the yeast work.)
I put the pastry on a baking tray lined w/ baking parchment, flatten it & roll it out w/ my rolling pin. The baking parchment is useful when thinking of the cleaning of the baking tray after the oven session: it’s much easier & less time-consuming.
What else do we need?
- Italian tomato pulp
- grated parmesan
- a ball of mozzarella
- thinly sliced Italian bacon
- an onion
- some small tomatoes
- fresh thyme.
Next step: some preparations …
- I happened to have some leftover grated parmesan from some pasta dish earlier in the week. So I didn’t have to grate any parmesan. It turned out that it was somewhat more than necessary, but … who cares.
- I plugged fresh thyme leaves.
- I pulled the thinly sliced bacon to pieces – not too small!
- I cut the onion into halves & cut each into thin slices.
- I halved the tomatoes & discarded the fluids & the pits/seeds.
- I drained the tomato pulp & added olive oil & dried herbs. (I used the herbs of Provence mix.)
- I cut the mozzarella into slices.
It’s rather straightforward …
The bacon & the onion marched into my frying pan & got fried – slowly. I didn’t want to burn anything. It was about 10 min on the stove. The onion got caught up in the flavors of the bacon.
Then the compiling of the pizza started:
- The rolled-out pizza pastry is covered w/ the tomato pulp mess.
- The grated parmesan follows.
- Then the fried bacon-onion mess is distributed & topped w/ fresh thyme leaves.
- Finally the mozzarella slices are distributed.
Last step: add the fresh tomatoes.
The pizza marches into the oven for about 30 min at 175° C fan.
… voilà!
Enjoy!
- 1 pizza pastry (for a round pizza (28-30 cm))
- 1 can tomato pulp (400 g – before draining)
- 1 tsp dried Mediterranean herbs
- 1 tbsp olive oil
- 1 ball mozzarella (125 g)
- 20-40 g parmesan (grated)
- 100 g Italian bacon (thinly sliced)
- 1 onion (100 – 125 g)
- 1 tbsp fresh thyme leaves
- 4 small tomatoes
- Prepare the pizza pastry as recommended & roll it out on a baking tray lined w/ baking parchment.
- Drain the tomato pulp in a colander. Discard the water. Afterwards add the olive oil & the dried Mediterranean herbs & mix.
- Cut the mozzarella into slices.
- Grate the parmesan.
- Tear apart the thinly sliced bacon.
- Cut the onion into halves & then into thin slices.
- Fry the bacon & the thinly sliced onion for about 10 min. Neither bacon nor onion shouled get burnt.
- Pluck a lot of fresh thyme leaves.
- Halve the tomatoes & sqeeze the liquid & the pits/seeds.
- Distribute the drained tomato mess evenly all over the pizza. Add the grated parmesan. Add the bacon & onion mess. Add the thyme leaves. Add the the slices of mozzarella. Add the tomatoes.
- Bake for about 30 min at 175° C fan in the oven.
- Serve at once.
