COUNTRY-STYLE PIZZAS
Who doesn’t love a pizza? With bacon, potato, caramelised onions and dollops of sour cream, these country-style pizzas are a good hearty meal!
This recipe was inspired by a pizza from a cozy little Italian restaurant in Browns Bay, called Sp’getti. It was one of my favourite restaurants as a kid and, more often than not, I would order their BBQ Country pizza when we went there. My favourite visit was on a really stormy night, when we went out for dinner because we had no power. The restaurant had no power either, but were able to cook using gas and we ate by candlelight. Unfortunately Sp’getti is no longer there but luckily I have been able to recreate my favourite pizza at home (I just need a wood-fired pizza oven now, to perfect the taste!).
If you need a gluten-free pizza base and don’t like the shop-bought versions, give the one in this recipe a go instead.
COUNTRY-STYLE PIZZAS
Who doesn’t love a pizza? With bacon, potato, caramelised onions and dollops of sour cream, these country-style pizzas are a good hearty meal!
Ingredients
PIZZAS
- 2 large pizza bases
- 75 g pizza sauce (2.6oz)
- 200 g bacon (7oz)
- 2 brown onions
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1/2 Tbsp dried rosemary
- 2 medium potatoes (300g/10.6oz)
- 200g button mushrooms (7oz)
- 1 cup grated cheese (i.e. Colby or cheddar) (100g)
- 3 Tbsp barbecue sauce (optional)
- 1/3 cup lite sour cream (80ml)
SALAD
- 250 g green beans (8.8oz)
- 2 tomatoes
- 60 g baby spinach (2.1oz)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp balsamic vinegar
- 1 tsp brown sugar
- 1 tsp wholegrain mustard
Instructions
PREPARE PIZZAS
Pre-heat oven to 220ºC (430ºF) bake. Line two oven trays with baking paper and place a pizza base on each tray. Spread pizza sauce over the bases.
Dice bacon and thinly slice onions. Heat a medium-sized frying pan over a medium-high heat. Add the bacon and cook for 2-3 minutes, until starting to crisp up. Remove from pan and set aside.
Return pan to heat, turn down to medium and add butter. Allow to melt, then add onions, sugar, vinegar and rosemary. Cook for 10 minutes, stirring occasionally, until onions are tender and caramelised.
While onions are cooking, scrub potatoes, prick with a fork and microwave for 3 minutes. Carefully remove from microwave and slice into thin (2mm) rounds. Thinly slice mushrooms.
Top pizza bases with half the grated cheese, followed by potato slices, mushrooms, bacon, caramelised onions and remaining cheese. Swirl with barbecue sauce, if using. Bake for 15 minutes, until golden brown and the crust is crisp (you may need to switch the trays half way through cooking).
MAKE SALAD
While pizzas are cooking, trim the ends off the beans. Pour boiling water over the beans, leave for 3 minutes, then drain. Slice tomato into wedges. Combine spinach, tomato and beans in a salad bowl. Whisk together oil, vinegar, sugar and mustard.
SERVE
Cut pizza into wedges and add a dollop of sour cream onto each slice. Serve with salad on the side, drizzled with dressing.
Recipe Notes
WINE MATCH: Try a Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free pizza bases and make sure your pizza sauce and bacon are gluten-free.
INGREDIENT SWAP: Chorizo would be a good alternative to bacon.
STORING AND REHEATING: Store salad separately to pizza. Reheat pizza in the oven (preferably) or microwave and serve with salad. Dress salad just before serving.
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2 Comments
Delicious! This is by far the best home-made pizza I have ever made! Thanks for another great recipe!
So pleased to hear you enjoyed this! Thanks Carole 🙂