Tuesday, July 1, 2014

Creating a fiend

A bacon fiend that is. The boy has gone from being a non meat eater, looking at me with all seriousness, "mum, I'm an omnivore ", to eating bacon, even pinching it off our plates. As in " is there anymore?"  At least twice in a row at breakfast. Although, true to his recent history he likes the right degree of fat and juiciness to his rashers and this week's batch from the butcher was not quite to his standards.

So I used bacon as a lure to try something new. A version of an old family recipe. The recipe my dad made and then we kids made on Saturday evenings when my mum gave up cooking for the week. Mum said she couldn't make this, and the one time I watched her try it, the dough didn't really hold together the way it should have. For everyone else, it works well. Especially with bacon on top.

No yeast pizza dough
2c flour
2 tsp baking powder
1tsp salt
1/3 c vegetable oil
3/4 c milk

Mix all ingredients in a bowl. Roll out to the desired size. Can make 2- 12" pizza crusts or 2-9x13 rectangle pizza crusts. These will be fairly thin. I made 1-9x13" crust and 1 -8x8" crust, slightly thicker. For this version, I topped the dough with a layer of marinara sauce, some cut up bacon and then some grated mozzarella. You can use any of your favourite toppings.Bake at 325 deg F for 10 -12 minutes.

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