Bacon Pizzette

I spotted these in my local baker's shop and my son just loves them, either warm or cold in his lunch box; a tasty alternative to a sandwich. Feel free to substitute wholemeal bread flour for a healthier option.

Category:  Main Course  - 


For 4 people


  • 300 g strong white flour (bread flour)
  • pinch of salt
  • 1 1/2 tsp sugar
  • 1 pkt fast action yeast
  • 190 ml milk
  • 1 tbs oil
  • couple of handfuls of grated cheese
  • 150 g lardons, cooked and drained on absorbent paper
  • chopped herbs such as parsley

Bacon Pizzette Directions

  1. 1. Combine the flour, salt, sugar and yeast together.
  2. 2. Heat together the milk and oil, aiming for blood temperature, so if you dip your finger into the liquid it feels neither hot nor cold. Make a well in the center of the flour and gradually pour in the milk, mixing. Turn onto a floured surface and knead until smooth. Leave covered in a warm place, for about an hour, until the dough has doubled in size.
  3. 3. Remove, lightly knead then divide into 4 - 6 pieces depending on size required. Using the heel of your hand, press into flat circles and leave to rise for about 30 minutes, until puffy.
  4. 4. Sprinkle with the cooked lardons, grated cheese and herbs. Bake at 220 degrees C in a preheated oven for about 15 minutes.