Spinach, gorgonzola, tomato and bacon pizza
When I ask people what kind of Pizza mass people like it, I can never come to a conclusion as to which is the favourite, there are those who prefer thin and crunchy pizza dough, there are those who like it soft, others like it thick...
Well, today I am going to explain my perfect dough to make pizza , and this is a thin dough that allows it to stretch well and can be quite crispy.
One of the tricks is baking, we must be very careful at this point, as with the rest of the dough, it will be a crucial factor in the final result.
Ingredients
For 6 people:
- 350 g of wheat flour (normal)
- 2 tablespoons of oil
- 1 teaspoon of sugar
- 7g of salt
- 1 dl and 1/2 of warm water
- 15 gr of fresh yeast or 1 sachet of dehydrated baker's yeast
For the filling:
- 100g tomato sauce (preferably homemade)
- 4 sliced tomatoes (no juice)
- 1 bunch of fresh spinach
- 180g gorgonzola cheese
- 50 g of bacon in strips
Preparation
- Mix the water with the yeast and a tablespoon of flour.
- Add the rest of the flour, salt, oil and sugar.
- We mix it and knead well until an elastic mass remains, we form a ball.
- Cover well and let stand 30 minutes.
- Stretch the dough with your hands or with a rolling pin and place it on the oven plate and we continue stretching it with our fingers until it is a very very thin dough.
Filling:
- Spread the surface of the stretched dough with a layer of fried tomato and bake at 180ºC for approximately 10 minutes on the bottom tray of the oven.
- Meanwhile, fry the bacon in a frying pan without oil until it reaches the point that we like.
- Remove and place the spinach leaves, the tomato slices, the gorgonzola cubes and the bacon on top.
- Put the tray in the oven at 200ºC for 5-10 minutes.
- We serve freshly made with a drizzle of olive oil.
