This simple, no-yeast pizza dough is a lovely way to showcase roasted pears and crispy bacon that is mellowed by silky dabs of goat’s cheese.
Pressing hazelnuts into the dough before baking it gives this quick and easy weekend or busy weeknight dish an extra flourish of unexpected sophistication.
- 3 smoked bacon rashers
- 15 g butter
- 375 g plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- 200 ml water, plus additional as necessary
- 3 tbsp hazelnuts, roughly chopped
- 2 pears, cored, halved and cut length wise into ½ cm segments
- 150 g goat’s cheese, crumbled
- Preheat the oven to 200°C.
- Sauté the bacon in butter, drain o kitchen paper, then cut into bite-size pieces. In a large, oiled bowl, sift together the flour, baking powder and salt.
- Add the olive oil and water and stir using a wooden spoon until a loose, shaggy ball forms.
- Add more water if you need to, but keep in mind that the texture should be on the dry, not sticky, side.
- Transfer the dough to a clean, floured work surface and knead for four to five minutes to get the gluten working.
- Then transfer it to baking tray and flatten into your desired shape (circle, rectangle – any shape that takes your fancy), about 1 cm thick.
- Press the hazelnuts until they are semi-submerged into the dough and arrange the pears, bacon and goat’s cheese on top.
- Bake until the dough is cooked through and the pears are roasted, for about 20 minutes.
- Slice and serve.
Recipe courtesy of Ireland's Wild Atlantic Way.