Not too tricky
- 8 Wiltshire cured unsmoked premium back bacon rashers
- 1x 500g pack bread mix
- 1 teaspoon olive oil
- 1 onion, peeled and sliced
- 1 teaspoon dried oregano
- 1x 200g can chopped tomatoes
- 1 Small red or orange pepper, deseeded and thinly sliced
- 10 pitted black olives, halved
- 175g mozzarella cheese, sliced into 8
Preheat the oven to, 180ºC, 160ºC Fan, Gas Mark 4
Prepare bread mix according to the packet instructions. Shape and roll the dough into 4, approx 20cm, circles. Place on greased or lined baking sheets. Cover with cling film, leave in a warm place and allow to rise for about 30 minutes (following the packet instructions).
While the dough is rising cook the bacon under a preheated hot grill for 2-3 minutes until it is crisp and golden. Remove and set aside.
Heat the oil in a small pan and lightly cook the onion until soft. Add the oregano and tomatoes, and cook for 2-3 minutes until slightly thickened and reduced. Set aside.
Once the dough has risen, place a quarter of the onion and tomato mixture, the peppers, olives and seasoning on one half. Add 2 rashers of bacon and 2 slices cheese, fold over the dough and create a ‘pasty’ shape. Using your clean fingers, press the edges of the dough heavily to seal well.
Bake in the oven for 10-15 minutes until golden.
Serve with a crisp green salad.