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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour, salt and yeast in a large mixing bowl. Make a well in the centre, and pour in 50ml of the olive oil along with the water. Mix together until it comes together in a smooth dough. Knead in the crisp bacon lardons. | 2. Turn the dough out onto a lightly floured surface and knead well for 5 minutes - at this stage, the dough should be quite sticky. | 3. Return the dough to the bowl, cover loosley with plastic wrap and leave at room temperature for 2 hours, until doubled in size. | 4. Lightly grease a baking tray and pat the dough out to an even thickness of 2.5cm. Brush the top with olive oil and make indentations in the top with your fingers. Leave to rise for a further hour. | 5. Preheat the oven to 230C/gas 9. Brush the top of the dough once again with olive oil and spread with the mixed peppers. | 6. Bake for 10 minutes, before covering with the goat cheese. Return to the oven for a further 15 minutes and bake until golden. Transfer to a wire rack to cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	500			289140.0	63302.7	4700.5	1121.8
salt	1	tablespoon		-	-	-	-
yeast	30	g	dried	55.5	6.126	7.164	0.27
olive oil	100			11934.0	0.0	0.0	1350.0
water	300			0.0	0.0	0.0	0.0
lardons	120			3026.0	0.0	673.2	17.0
pepper	150	g	chopped mixed	30.0	6.96	1.29	0.255
goat cheese	120	g	crumbled	542.4	2.6039999999999996	36.624	42.708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.