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Smoky Bacon and Peperoni

ingredients

Bread Dough Base
1 tbsp olive oil
1 tbsp freshly grated Parmesan
Tomato Sauce
125 g (4 oz) lightly smoked bacon, diced
1/2 green (bell) pepper, sliced thinly
1/2 yellow (bell) pepper, sliced thinly
60 g (2 oz) peperoni-style sliced spicy sausage
60 g (2 oz) smoked Bavarian cheese, grated
1/2 tsp dried oregano
olive oil for drizzling
salt and pepper

method

1. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on.a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little with your fingers, to form a rim.

2. Brush the base with the olive oil and sprinkle with the Parmesan. Cover and leave to rise slightly in a warm place for about 10 minutes.

3. Spread the tomato sauce over the base almost to the edge. Top with the bacon and (bell) peppers. Arrange the peperoni on top and sprinkle with the smoked cheese.

4. Sprinkle over the oregano and drizzle with a little olive oil. Season well.

5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden and crisp around the edge. Cut into wedges and serve immediately

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