savoury delights

friday’s pizza lunch

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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!


friday’s pizza lunch
Prep Time30 minutes
Cook Time30 minutes
Servings: 2
  • 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
how to:
  • 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.
Pizza pastry: You may prepare your pizza pastry from the scratch w/ flour & yeast. (In this case add about 30-40 min for allowing the yeast to do its duty.) You may also rely on a pizza pastry mix to be prepared w/ adding water & some kneading. Or you may start w/ a ready-to-bake pizza pastry from the chiller cabinet of your trusted food store.
Dried Mediterranean herbs: I used herbs of Provence. There is also a mix called Italian herbs. You may also just add some dried oregano, thyme … whatever you find in your pantry.
Parmesan: I happened to have a rest of grated parmesan from day before. It was about 35 g – so I used it all. You may also go w/ only 20 g of grated parmesan – or 40 g if you like.
Oven: I used a pizza pastry mix which doesn’t require any preheating of the oven. Check what your solution needs. If working w/ homemade pizza pastry from the scratch you’ll need preheating the oven.

(information on equipment)