BLT pizza with a watercress & rocket salad

Week 1, Saturday

Serves: 4

Time: 35 minutes

Difficulty: Easy

Vegetarian swap: Remove the bacon

Ingredients:

 

  • 1 tbsp olive oil
  • 1 tbsp basil pesto
  • Pinch salt & pepper
  • 2 deep pan pizza bases
  • 30g fresh basil
  • 60g rocket, water cress and spinach salad
  • 3 large tomatoes cut into small chunks
  • 8 streaky bacon
  • 250g mozzarella balls
  • 250g tomato paste
  • 2 tbsp balsamic vinegar

 

Method

  • 1. Mix together the basil pesto, tomato paste, olive oil and salt and pepper.
  • 2. Add the streaky bacon to a griddle pan and grill until starting to dry for around 5 minutes.
  • 3. Lay out the pizza bases on a flat surface.
  • 4. In a circular motion using the back of a table spoon, add the tomato paste mix to the pizza base, and try to cover up to around an inch each away from the edges.
  • 5. Scatter the bases with the bacon, half the fresh basil and torn mozzarella, then place into a pre-heated oven for 12-15 minutes until piping hot and the cheese is melting.
  • 6. Mix the tomatoes with the balsamic vinegar and salad leaves.
  • 7. Serve and enjoy!

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