Recipes / International dishes / Savory Cakes

Bacon and Mozzarella Pizza, No Added Refined Sugar

Name: Bacon and Mozzarella Pizza, No Added Refined Sugar
Total time: 60 min
Yield: 3 servings
Cuisine: Italy
Ingredients: For the base: 190g all purpose flour; 3.5g dry yeast; 2g salt; 9g caster kOBE Monk Fruit Blend; 20ml olive oil; 110ml warm water at 45 degrees C. For the topping: 200ml tomato sauce; 25ml olive oil; 13.5g kOBE Monk Fruit Blend; 50g bacon; 125g mozzarella cheese; 25g mushrooms; 50g black olives; 1 pinch dried oregano; basil to finish

International dishesSavory CakesItalyabout 1 hour

Bacon and mozzarella pizza is simpler than most people expect, because the dough needs no long rise. A thin base bakes at high heat for a crisp rim, the cheese pulls into strings, and the bacon renders its fat down into the sauce.

The hardest part is getting the sauce thick enough, since a thin sauce soaks in and leaves the base limp. The tomato sauce is best reduced until it thickens before it is spread, and spread thinly at that. The oven has to be properly hot before the pizza goes in, because low heat dries the base out instead of crisping it.

This batch weighs about 824g, at roughly 205 calories per 100g.

Nutrition (this recipe makes 3 servings)

204.6kcal

7.9gprotein

10.7gfat

1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 3 servings. One 30cm pizza is cut into 3 pieces and split into 3 servings. Each serving is 3 pieces, eaten while the cheese still pulls.

Ingredients for the batch

For the base: 190g all purpose flour
3.5g dry yeast
2g salt
9g caster kOBE Monk Fruit Blend
20ml olive oil
110ml warm water at 45 degrees C. For the topping: 200ml tomato sauce
25ml olive oil
13.5g kOBE Monk Fruit Blend
50g bacon
125g mozzarella cheese
25g mushrooms
50g black olives
1 pinch dried oregano
basil to finish

Method

Heat the oven to 210 degrees C. Prepare a pizza tray and brush it with a little oil so nothing sticks.
Heat 25ml olive oil, add 200ml tomato sauce and 13.5g kOBE Monk Fruit Blend, and season. Bring it to a boil and cook for 4 to 5 minutes until it thickens, then turn off the heat.
Mix 190g all purpose flour, 2g salt, 3.5g dry yeast and 9g kOBE Monk Fruit Blend in a large bowl.
Add 20ml olive oil and 110ml warm water at 45 degrees C, bring it together into a soft dough and knead it lightly on a floured bench. Roll it out into a round about 30cm across.
Spread the tomato sauce over the dough, scatter on 125g mozzarella, then arrange 25g mushrooms, 50g black olives and 50g bacon on top.
Bake for 18 to 22 minutes until done. Take it out and scatter over a pinch of dried oregano and some basil.

Tips

Choose a jarred tomato sauce that is plain and lightly seasoned, which leaves the seasoning under your control.
For a crisp rim, roll the dough thin in the middle and leave the edge a little thicker.
The cheese goes down first and the wet ingredients on top, which keeps water from pooling on the surface.
Cut the bacon small and spread it out, since a thick layer renders a lot of fat.
The pizza is good with chili sauce and ketchup alongside.
Fine grained kOBE Monk Fruit Blend dissolves slowly, so the sauce needs another stir after 5 minutes so nothing settles at the bottom.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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