Bacon and summer vegetable pizza
For your evenings with friends or family, we suggest you a pizza recipe with bacon and summer vegetables.
1. Preheat the oven to 180°C (th. 6).
2. Wash the peppers and place them on a baking sheet lined with baking paper. Bake for 20 to 30 minutes, until their skin darkens. Remove them from the oven and place in a plastic bag for a few minutes.
3. Peel the garlic clove and slice finely. Peel the cooled bell peppers, seed and cut them into thin strips. Put everything in a bowl and add 4 tablespoons of olive oil. Salt, pepper and stir well. Let marinate for at least 1 hour.
4. Rinse and cut the eggplant and zucchini into slices. Fry them in a pan with 1 tablespoon of olive oil until they are tender. Set aside
5. In the same skillet brown the diced bacon for 6-7 minutes.
6. Rinse the cherry tomatoes and cut into quarters. Cut the mozzarella into small cubes. Preheat the oven to 200°C (th. 6-7).
7. Roll out the pizza dough on the baking sheet covered with parchment paper. Spread the tapenade. Arrange the eggplant slices and zucchini. Add the marinated bell peppers, cherry tomato wedges. Top with the diced bacon and mozzarella.
8. Place the sprig fresh thyme and bake for 18 to 20 minutes, and check for doneness with the blade of a knife in the dough, it should come out clean.
Photo credit: Sucré Salé
