Pizza With Figs, Bacon And Baby Spinach - cooking recipe

Ingredients

500 g plain flour
1 sachet (7g) yeast
1 pinch sugar
3 tbsp olive oil
1 None onion
1 clove garlic
1 can tomatoes (850 ml)
None None dried oregano
None None dried tomato
None None dried basil
2 balls mozzarella cheese (125 g each), cut into slices
10 rashers bacon (100 g) cut in half
50 g lamb's lettuce, washed and divided into individual leaves
4 None fresh figs, cut into slim wedges
None None baking paper

Preparation

Sieve the flour into a bowl and make a well in the middle. Mix the envelope of yeast with the sugar and dissolve in 1 cup of lukewarm water. Pour the yeast mixture into the well, and gradually stir in the flour from the edges until a dough has formed. Cover and allow to rise in a warm place for about 30 mins. Add the salt and 2 tbsp of the oil to the dough and knead until smooth, about 5-10 mins. Shape into 4 balls and leave covered about for 30 more mins.
Heat the remaining 1 tbsp of oil in a saucepan. Saute the onion and garlic for about 5 mins, stirring. Add the tomatoes and crush with a spatula. Bring to a boil and simmer for 30-40 mins. Season with oregano, basil, salt and pepper, to taste.
Preheat the oven to 475\u00b0F. Take dough balls and roll out on a floured surface into circles about 9 inches in diameter. Place 2 of the crusts on 2 baking sheets lined with parchment paper. Spread with half of the tomato sauce, then top with half of the cheese and bacon.
Bake each pizza separately for about 13 mins each. Scatter the figs and spinach on the pizzas and serve.