Quick Bacon Pizza with Creamy Avocado and Salty Feta

An Epicurean Journey: Crafting the Ultimate South African-Inspired Bacon, Feta & Avocado Pizza

Embark on a culinary adventure that transcends borders, bringing the vibrant flavors of South Africa directly to your kitchen. There was a time, long before our relocation to the UK, when a certain South African restaurant chain reigned supreme, its menu boasting a legendary pizza that captured hearts and taste buds alike. Its star? A tantalizing combination of crispy bacon, salty feta, and creamy avocado. Since those cherished establishments closed their doors, the void has remained. Unable to find anything remotely similar on restaurant menus abroad, we took it upon ourselves to meticulously recreate this iconic pizza at home. After countless experiments and joyful tasting sessions, we are thrilled to announce that we haven’t just recreated it – we believe we’ve perfected it. This easy homemade pizza is truly a showstopper, a symphony of textures and tastes that promises to be nothing short of a knock-out!

This isn’t just another pizza recipe; it’s an homage to a beloved South African classic and, without a doubt, our all-time favorite. What makes this recipe truly special is its accessibility and sensational flavor profile. Forget the need for specialist equipment like a pizza stone or a dedicated pizza oven; this recipe delivers authentic, crispy-crusted goodness using just a standard baking sheet. Furthermore, we’ve streamlined the dough-making process, requiring only a single proof, making it perfect for impromptu pizza nights when you crave maximum flavor with minimum fuss. Prepare to be amazed by how effortlessly you can create a gourmet pizza experience right in your own kitchen.

To elevate your pizza experience, consider a delightful drizzle of homemade easy chilli oil—it’s incredibly fun to make and adds a fantastic kick. For refreshing beverage pairings, we highly recommend the zesty lemon lime and bitters or the sparkling rock shandy. If you’re eager to explore more unique pizza creations, be sure to try our recipe for Flammkuchen (French/German Pizza).

A large pizza on a wooden board, one slice of pizza to the side on a wooden plate

Contents

South Africa: A Culinary & Cultural Snapshot

Our inspiration stems from the diverse and vibrant nation of South Africa, a country rich in culture, history, and incredible culinary traditions. Understanding a little about this fascinating land helps to appreciate the unique flavors that inspire dishes like our bacon, feta, and avocado pizza.

Location	Nestled at the southernmost tip of the African continent, South Africa borders Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland), and Lesotho, offering a tapestry of landscapes from desert to coastline.
Capital	Pretoria serves as the administrative capital, while Cape Town is the legislative capital and Bloemfontein the judicial capital, reflecting the country’s unique governance structure.
Languages	Boasting 11 official languages – English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele – South Africa is a linguistic melting pot. English is widely understood and serves as the primary language for business and government, while Zulu and Xhosa are the most commonly spoken African languages, each contributing to the nation’s rich oral traditions.
Population	With a population of approximately 60.2 million, South Africa is home to a diverse array of ethnic groups, cultures, and communities, making it a true “Rainbow Nation.”
Trivia	Did you know that giraffes, the world’s tallest land mammals, are native to South Africa? These magnificent creatures roam open plains and woodlands, delicately plucking leaves from their favorite acacia trees. Their remarkable tongues, which can extend up to 53cm, are a distinctive blueish-purple color – a natural adaptation to prevent sunburn in the intense African sun. Despite their extraordinarily long necks, giraffes share the same number of neck vertebrae as humans, precisely seven, though each of theirs measures over 10 inches long! This unique blend of natural wonder and cultural richness defines the South African experience.

Why You’ll Fall in Love with This Bacon Feta Avocado Pizza Recipe

This isn’t just any pizza; it’s a testament to simple ingredients yielding extraordinary results. Here’s a closer look at what makes this bacon, feta, and avocado pizza a firm favorite:

A Unique Flavor Profile: The addition of fresh, creamy avocado and salty feta after baking isn’t just a garnish; it transforms the entire pizza, adding a unique freshness and depth of flavor that’s both unexpectedly delightful and incredibly addictive. It’s a combination that perfectly balances the rich, savory bacon and tangy tomato sauce.
Customizable Homemade Dough: Crafting your own pizza dough means you have complete control. Whether you prefer a wafer-thin, shatteringly crisp crust or a satisfyingly thick, chewy base, our homemade dough recipe allows for effortless customization to suit your personal preference, ensuring every bite is exactly how you like it.
No Special Equipment Needed: Forget investing in expensive pizza stones or dedicated pizza ovens. This recipe is designed for the home cook, utilizing readily available kitchen equipment. A simple baking sheet is all you need to achieve a perfectly cooked, golden-brown crust, making gourmet pizza accessible to everyone.
Effortless Single-Proof Dough: We understand that time is precious. Our pizza dough requires only one proofing stage, significantly cutting down on preparation time without compromising on flavor or texture. This makes it an ideal choice for a spontaneous weeknight dinner or a relaxed weekend gathering, proving that homemade pizza can be both exceptional and convenient.
Sensational Semolina Crust: Dusting the dough with semolina flour is a small step that makes a huge difference. It imparts a subtle nutty flavor and creates an irresistibly crisp, golden texture on the bottom of the crust, mimicking the professional finish of a brick-oven pizza.
Triple Cheese Indulgence: Why settle for one cheese when you can have three? Our recipe features a luxurious blend of grated mozzarella for classic melt, torn fresh mozzarella for pockets of gooey goodness, and crumbly feta cheese, which adds a delightful tangy saltiness that perfectly complements the other toppings.
Accessible Ingredients: You won’t need to hunt down exotic flours or obscure ingredients. Our recipe calls for strong white bread flour, widely available in most supermarkets, ensuring that delicious homemade pizza is always within reach.

Essential Ingredients: Notes and Smart Substitutions

The secret to an outstanding pizza lies in understanding your ingredients. Here’s what you need to know about the key components of our bacon, feta, and avocado pizza:

Water: The Lifeblood of Your Dough

For activating the yeast, lukewarm water is crucial. Aim for a temperature range of 36-40°C (97-104°F). If you don’t have a thermometer, the water should feel comfortably warm to the touch – slightly warmer than body temperature, but never hot. Water that’s too hot will kill the yeast, rendering it inactive, while water that’s too cold won’t allow it to develop properly, hindering the dough’s rise.

Sugar: Sweetness and Structure

A small amount of sugar plays a dual role in this recipe. In the pizza dough, it acts as “food” for the yeast, accelerating its activity and encouraging the production of carbon dioxide and alcohol, which gives the dough its airy texture and distinct flavor. It also subtly enhances the overall taste of the crust. We also add a touch of sugar to the tomato sauce to balance the acidity of the tomatoes, creating a well-rounded and harmonious base for our toppings.

Active Dry Yeast: Your Dough’s Best Friend

Ensure you are using active dry yeast, not instant or rapid-rise yeast. Active dry yeast requires a brief activation period in lukewarm water and sugar, which allows it to “bloom” and proves its vitality before being incorporated into the flour. This step is essential for ensuring a successful rise and a beautifully textured dough.

Olive Oil: For Flavor and Elasticity

Extra virgin olive oil is incorporated into the dough for its rich flavor, and it also contributes to the dough’s elasticity and overall texture. A light coating of olive oil on the proofing bowl prevents sticking and helps develop a supple, smooth dough.

Strong White Bread Flour: The Foundation

This recipe calls for strong white bread flour, which is readily available in the baking aisle of most supermarkets. Its higher protein content is vital for developing strong gluten networks, which are essential for a chewy, elastic pizza crust that can hold up to toppings and achieve that desired crispness.

Semolina Flour: For That Perfect Crisp

Semolina flour is a game-changer for homemade pizza. When sprinkled on your parchment paper before shaping the dough, it acts as a non-stick agent and imparts a wonderful, slightly grainy texture to the baked crust. This fine grit contributes to a more authentic, artisanal pizza experience, providing a delightful crunch with every bite.

Herbs and Spices: The Aromatic Heart

Aromatic ingredients like crushed garlic, dried basil or oregano, fresh basil leaves, coarse sea salt, and freshly ground black pepper form the flavor backbone of both the sauce and the finished pizza. Feel free to adjust the quantities of dried herbs to your personal preference, adding more for a more robust Italian flavor, or less for a subtle hint. Fresh basil, added at the end, provides a burst of vibrant color and fragrance.

Tinned Plum Tomatoes: The Sauce Base

For the tomato sauce, tinned peeled plum tomatoes are preferred for their superior flavor and texture, but chopped tomatoes from a tin will also work perfectly fine. You’ll only need half a can for one pizza, but to avoid waste, consider doubling the sauce quantities and freezing the extra for your next pizza night or using it in a pasta dish. For a truly fresh experience, use ripe, fresh tomatoes, blanched and peeled.

Cheeses: A Trio of Delight

Prepare for a triple-cheese sensation! We use a blend of grated mozzarella cheese for classic melt, half a ball of fresh mozzarella cheese, torn and scattered for pockets of creamy indulgence, and feta cheese, crumbled generously over the top after baking, adding its characteristic salty tang and crumbly texture. This combination ensures a rich and complex cheesy experience.

Streaky Bacon: Crispy, Savory Goodness

Streaky bacon is chosen for its ideal thickness and fat content, which crisps up beautifully in the hot oven, providing a rich, savory counterpoint to the other toppings. If streaky bacon isn’t available, regular bacon can be used; simply chop it into smaller pieces and flash-fry briefly before scattering it over the pizza to ensure it gets sufficiently crispy during baking.

Avocado: The Creamy Finish

You’ll need approximately 12 thin slices of avocado, usually equating to one medium-sized fruit. Selecting a ‘good-looking’ avocado is important, as it will be a prominent feature on your finished pizza. Avoid brown or bruised spots, as they can detract from both the appearance and appetizing nature of the pizza. The creamy texture of fresh avocado, added after baking, is what truly sets this pizza apart.

Essential Equipment for Your Homemade Pizza

Creating this delicious pizza is surprisingly straightforward and doesn’t require a professional kitchen setup. Here’s a list of the basic equipment you’ll need:

Stand Mixer with a Dough Hook Attachment: This makes kneading the pizza dough a breeze, ensuring a smooth and elastic texture with minimal effort. While highly recommended, hand-kneading is also an option if you don’t have a mixer.
A Large Bowl for Proofing: Essential for allowing your dough to rise comfortably to double its size.
Towel or Plastic Wrap: To cover the dough during proofing, creating a warm, humid environment for optimal yeast activity.
Measuring Jug and Measuring Spoons: For accurate measurements of liquids and smaller ingredients, ensuring consistency in your recipe.
Baking Paper/Parchment Paper: Crucial for preventing the pizza from sticking to the baking sheet and making it easy to transfer.
Rimless Baking Sheet or Upside Down Standard Sheet: A rimless sheet allows for easy sliding of the pizza into and out of the oven. If you don’t have one, simply invert a standard baking sheet.
Frying Pan: Used for flash-frying the bacon and simmering the homemade tomato sauce.

Crafting Your Masterpiece: Step-by-Step Bacon, Feta & Avocado Pizza

Step 1: Activate the Yeast for Perfect Dough

Begin by preparing your pizza dough. In a medium bowl, combine the lukewarm water, sugar, and active dry yeast. Give it a gentle stir to mix.
Allow this mixture to sit undisturbed for a full 10 minutes. During this time, the yeast should activate, resulting in a noticeable foamy or bubbly layer on the surface. This “bloom” indicates that your yeast is alive and ready to work its magic. If no bubbles appear after 10 minutes, your yeast may have expired, or the water temperature was incorrect (either too hot, killing the yeast, or too cold, preventing activation). It’s best to start again with fresh yeast and properly tempered water.

Step 2: Knead and Proof Your Dough

Once your yeast is active, attach the dough hook to your stand mixer.
Add the strong white bread flour, salt, and olive oil to the activated yeast mixture in the mixer bowl.
Knead the dough on medium speed for 8-10 minutes. The dough will transform, becoming smooth and elastic, and should pull away cleanly from the sides of the bowl. If kneading by hand, this process may take slightly longer, and you might need a small amount of extra flour to prevent excessive sticking.
Lightly oil a clean, large bowl. Transfer the kneaded dough into this bowl, turning it once to coat lightly with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Place the covered dough in a warm, draft-free spot for 1 full hour, or until it has visibly doubled in size. A slightly warm oven (turned off, with just the light on) can create an ideal proofing environment.
After the hour, gently punch down the risen dough with your fist while it’s still in the bowl to release the air. This prepares it for shaping.

Step 3: Shape Your Pizza Base

Lay a piece of parchment paper on your work surface; ensure it’s roughly the same size as your chosen baking sheet.
Sprinkle approximately 1 tablespoon of semolina flour evenly over the parchment paper. This will give your crust an incredible texture and prevent sticking.
Carefully tip the deflated dough onto the semolina-dusted parchment paper. Using your fingertips, gently press and stretch the dough outwards from the center to form an even circle. Continuously turn the paper as you work to prevent the dough from sticking. If needed, sprinkle a little more semolina over the top of the dough. You can use a rolling pin for this step if you prefer, but finger-pressing helps achieve a rustic texture. Aim for a thickness of 5mm or less for a thin, crispy base, or slightly more for a chewier crust.

Step 4: Preheat the Oven and Baking Sheet

Preheat your oven to its highest setting, ideally 245°C (473°F / Gas Mark 9). A super-hot oven is key to a crispy crust.
Place the baking sheet you intend to use onto the middle shelf of the oven while it preheats. This allows the tray to become scorching hot, simulating the effect of a pizza stone and ensuring an immediate crisping of the crust once the pizza is transferred. Remember to keep oven gloves handy for handling the hot tray.

Step 5: Prepare Your Savory Tomato Sauce

While the oven heats, prepare the simple yet flavorful tomato sauce. Heat a frying pan over medium-high heat.
Add the olive oil and crushed garlic cloves to the hot pan. Sauté for about 1 minute until the garlic is fragrant and begins to sizzle, being careful not to burn it.
Stir in the tinned peeled plum tomatoes (or chopped tomatoes), dried herbs (basil or oregano), salt, and sugar. Cook, stirring frequently, for 3-4 minutes until the sauce reduces down to a thick, paste-like consistency. This concentration of flavor is vital. Remove the pan from the heat and set the sauce aside to cool slightly.

Step 6: Flash-Fry the Bacon

Using the same frying pan (no need to clean it), flash-fry the streaky bacon over medium heat. Cook just until the rashers have lightened in color and rendered some fat, but before they start to brown and crisp fully. This brief pre-cook gives the bacon a head start, ensuring it becomes perfectly crispy in the oven without burning the other toppings. For very thin bacon, this might only take a few seconds per side.

Step 7: Prepare the Avocado Slices

Carefully peel, pit, and slice one medium avocado into 12 thin lengthwise slices. The avocado is a key visual and textural element, so aim for neat, even slices. If your avocados are small, you may need to use two to achieve the desired number of slices. If the pizza won’t be served immediately after baking, a light dab of lemon juice on the avocado slices can prevent browning.

Step 8: Assemble Your Pizza Masterpiece

Evenly spread the prepared tomato sauce over your shaped pizza base using the back of a spoon, leaving a small border for the crust.
Generously sprinkle the grated mozzarella cheese over the sauce.
Arrange the flash-fried bacon strips decoratively, radiating outwards from the center like spokes on a wheel, ensuring each potential slice will have bacon.
Tear up the fresh mozzarella ball into small chunks and scatter them over the pizza.

Step 9: Bake to Golden Perfection

Once the oven is fully preheated and the baking sheet is scorching hot, carefully remove the hot sheet from the oven using sturdy oven gloves.
With precision and speed, slide the parchment paper with your assembled pizza directly onto the hot baking tray. Place the tray back onto the center rack of the oven.
Bake for approximately 12 minutes, or until the crust is beautifully golden brown, the cheeses are melted and bubbly, and the bacon is perfectly crispy. Keep an eye on it to prevent over-browning.

Step 10: The Finishing Touches

Carefully remove the pizza from the oven. Immediately, top each crispy bacon slice with a thin slice of fresh avocado.
Crumble the feta cheese generously over the entire pizza.
Scatter torn fresh basil leaves over the top for a burst of color and aromatic freshness.
Finish with a sprinkle of coarse sea salt and freshly ground black pepper to taste. Slice and serve immediately, savoring every unique bite!

Top Tips for Pizza Perfection

Preventing Avocado Browning: If your assembled pizza needs to sit for any length of time before baking or serving, gently dab the avocado slices with a little lemon juice. This simple trick will help to prevent the avocado from oxidizing and turning brown prematurely, keeping it looking fresh and appetizing.
Achieving a Crispy Crust: For the best results and an evenly crisp pizza crust, we highly recommend using a thin metal baking sheet, such as a cookie sheet. Its material and thickness allow for efficient heat transfer, which is crucial for achieving that desirable crunch.
Batch Prep Your Dough: Making pizza dough takes a little time due to the proofing stage. To save time on future pizza nights, consider doubling the dough ingredients and preparing two batches at once. After the initial proofing and knocking back, you can freeze half of the dough in an airtight container for up to three months. Simply thaw in the refrigerator the day before use and bring to room temperature before shaping.
Ideal Proofing Environment: If you’re struggling to find a warm, draft-free spot for your dough to proof, a clever trick is to place the covered bowl in your oven with just the interior oven light switched on. The gentle warmth from the bulb creates the perfect environment for the yeast to thrive and the dough to rise beautifully.
Working with Rimmed Trays: Don’t have a rimless baking sheet? No problem! Simply turn a standard baking sheet upside down. The flat, inverted surface makes it much easier to slide the parchment paper (with your unbaked pizza) onto and off the hot tray, preventing any awkward maneuvering or accidental topping spills.

Exciting Variations for Your Pizza Toppings

While our bacon, feta, and avocado pizza is perfect as is, it also serves as a fantastic canvas for culinary creativity. Here are some delightful variations to inspire your next homemade pizza:

Caramelised Onions: Add a layer of sweet, slow-cooked caramelised onions under the cheese for a deep, rich flavor that beautifully complements the savory bacon and creamy avocado.
Pineapple Chunks: For those who love a hint of sweetness and tang, small pineapple chunks can be added before baking. Their juicy burst provides a refreshing contrast to the richness of the other toppings.
Black Olives: Sliced black olives offer a briny, earthy flavor and a pleasing texture. Scatter them over the pizza before baking for an extra layer of Mediterranean taste.
Mushrooms: Sautéed mushrooms (such as cremini or button mushrooms) add an umami depth and a tender, meaty texture. Cook them slightly before adding them to the pizza to prevent them from making the crust soggy.
Spicy Kick: For a touch of heat, sprinkle red pepper flakes over the pizza before baking, or drizzle with a spicy olive oil after baking.
Grilled Chicken: Turn it into a heartier meal by adding thinly sliced grilled chicken breast alongside the bacon.
Roasted Red Peppers: Sweet and smoky roasted red peppers can add a vibrant color and robust flavor profile.

How to Serve Your Delicious Homemade Pizza

Presentation is key to a truly enjoyable meal, and our bacon, feta, and avocado pizza is no exception. Here’s how to serve it for maximum impact and enjoyment:

Shape it Your Way: This versatile pizza can be prepared in any shape that suits your preference or occasion – round, rectangular, or square all work beautifully. The most important thing is to arrange the bacon and avocado slices thoughtfully, ensuring that each slice of pizza contains a balanced portion of both key toppings for a consistent flavor experience.
Freshness with Greens: For an added layer of freshness, a peppery bite, and vibrant color, scatter fresh rocket (arugula) or watercress over the pizza just before serving. The greens provide a lovely contrast to the rich toppings.
Aromatic Parmesan Finish: For an extra boost of savory, umami flavor, grate fresh Parmesan cheese generously over the entire pizza immediately after it comes out of the oven. The residual heat will slightly soften the cheese, releasing its full aroma.
Rustic Presentation: Serve your pizza on a large wooden chopping board or a dedicated pizza plank. This rustic presentation adds an authentic, inviting flair to your meal and makes it easy for everyone to grab a slice.
Customizable Heat: If you or your guests enjoy a little extra warmth, lightly drizzle the pizza with chilli oil or sprinkle with extra chilli flakes just before serving. This allows everyone to customize their level of spice.

Smart Storage Solutions for Your Pizza

Planning ahead or dealing with leftovers is simple with our clever storage tips, ensuring you can enjoy this delicious pizza whenever the craving strikes:

Prepared Pizza Dough: The pizza dough can be made a day in advance. After the initial proofing and gently knocking back the dough, wrap it tightly in plastic wrap and store it in the refrigerator overnight. On the day of use, simply remove it from the fridge and allow it to come to room temperature for about 30-60 minutes before shaping and baking. This slow fermentation can even enhance the flavor of the dough.

Freezing Dough Balls: For longer storage, you can freeze individual shaped dough balls for up to 3 months. Once the dough has completed its first proof and been punched down, divide it into portions, shape each into a ball, and place them on a lightly floured tray. Freeze until solid, then transfer the frozen dough balls to an airtight freezer bag. To use, move the frozen dough to the fridge to thaw completely (this typically takes a full day), then allow it to reach room temperature before shaping and topping your pizza.

Freezing Assembled Bases: You can also prepare the pizza base, add the tomato sauce and the first layer of grated mozzarella, and then freeze it. Place the pizza, uncovered, on a tray in the freezer until the toppings are frozen solid. Once frozen, wrap the partially assembled pizza tightly in plastic wrap and then foil, before returning it to the freezer. To cook, simply move the frozen pizza to the refrigerator the day before. Add your additional toppings (bacon, fresh mozzarella, etc.) while it’s still cold, then bake as directed, potentially adding a few extra minutes to the baking time to ensure it heats through.

Frequently Asked Questions About Homemade Pizza

Is this homemade bacon pizza a healthier option than a pizza takeaway?

This homemade bacon and avocado pizza offers a healthier alternative to typical takeaway options. It’s made with fresh, wholesome ingredients and includes a generous serving of avocado, which is packed with heart-healthy fats. Furthermore, the mozzarella and feta cheeses used in this recipe are generally lower in unhealthy fats compared to the highly processed cheese blends often found in commercial takeaway pizzas. You also have full control over the quality of your ingredients and portion sizes, making it a more mindful choice.

How long do you have to wait to cut pizza?

There’s no need to wait! You can cut this pizza straight away as soon as it comes out of the oven. We recommend using a sharp pizza cutter or a sturdy chef’s knife for clean slices.

Should you cook the bacon before putting it on pizza?

Yes, we highly recommend pre-cooking the bacon slightly before adding it to your pizza. Since the pizza only bakes for approximately 12 minutes in a very hot oven, raw bacon won’t have enough time to crisp up properly from scratch. Flash-frying the streaky bacon for just a few seconds, as instructed in this recipe, gives it the necessary head start to become perfectly crispy during baking.

Do I need a pizza stone for this recipe?

No, you absolutely do not need a pizza stone for this recipe to achieve a fantastic, crispy crust. Our method involves preheating a regular baking sheet in a scorching hot oven before sliding the unbaked pizza onto it. This technique effectively mimics the intense heat of a pizza stone, ensuring your crust gets wonderfully crisp. However, if you already own a pizza stone, feel free to use it – just be sure to preheat it thoroughly according to the manufacturer’s instructions.

Discover More Pizza Recipes

If you’ve enjoyed crafting this unique South African-inspired pizza, you might be keen to explore other delicious variations from our kitchen:

Flammkuchen (French/German Pizza): A delightful thin-crust pizza featuring crème fraîche, onions, and bacon.
Pizza Toast with 5 Topping Ideas: Perfect for a quick snack or a light meal when you need a pizza fix in minutes.
Mighty Meatzza: For the ultimate meat-lover, this innovative pizza boasts an all-meat crust!

Explore More Italian-Inspired Dishes

Our culinary adventures often take us through the rich and diverse flavors of Italian cuisine. Here are some other delightful Italian-inspired recipes to expand your cooking repertoire:

Panzanella Toscana Salad – Italian Bread Salad
Creamy Lemon Chicken Orzo Pasta (One-Pot Recipe)
Spaghetti Arrabiata

Recipe: South African-Inspired Bacon, Feta & Avocado Pizza

This homemade bacon, feta, and avocado pizza is a culinary knockout! It’s our absolute favorite, offering maximum flavor with minimum fuss. No special equipment or double-proofing is required for this crowd-pleasing delight.

Course: Main Course

Cuisine: International

Prep Time: 30 minutes

Cook Time: 12 minutes

Proofing Time: 1 hour

Total Time: 1 hour 42 minutes

Servings: 12 slices

Calories: 274 kcal

Author: Maretha Corbett

Equipment

1 Stand mixer with a dough hook attachment (or bowl for hand kneading)
1 Large bowl for proofing
1 Towel or plastic wrap to cover dough during proofing
1 Measuring jug and measuring spoons
1 Baking paper/parchment paper
1 Rimless baking sheet or upside down standard sheet
1 Frying pan for the bacon and also the sauce

Ingredients

Pizza Dough

200 millilitre lukewarm water (36-40°C / 97-104°F)
0.5 teaspoon sugar
2 teaspoons active dry yeast
1 tablespoon olive oil
350 gram strong white bread flour
0.5 teaspoon salt
2 tablespoons semolina (for dusting)

Tomato Sauce for Base

1 teaspoon olive oil
1 teaspoon crushed garlic
0.5 can peeled plum tomatoes (circa 200g)
1 teaspoon dried basil or oregano
0.5 teaspoon sugar
pinch of salt

Pizza Toppings

80 gram grated mozzarella
12 rashers streaky bacon
0.5 ball fresh mozzarella cheese (about 60g), torn
12 thin slices avocado (circa 1 x medium avocado)
80 gram feta cheese (from a block or cubes), crumbled
12 basil leaves, torn
0.5 teaspoon coarse sea salt (or to taste)
freshly ground black pepper (to taste)

Instructions

To make the pizza dough

Combine the sugar, yeast, and lukewarm water together in a bowl and give it a quick stir. The water should be between 36C-40C/97F-104F.
Allow this mixture to sit for 10 full minutes until the yeast activates and you see foaming/bubbling on the surface. If you don’t see bubbles after 10 minutes, it likely means the yeast has expired or the water was too hot/cold.
Attach the dough hook to a stand mixer (if using).
Add the flour, salt, and olive oil to the activated yeast mixture.
Knead the dough on medium speed for 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. You can do this by hand, it may just take longer and you may need some extra dustings of flour to help with sticking.
Lightly oil a clean bowl, transfer the kneaded dough to the bowl, and cover with plastic wrap or a kitchen towel.
Place the dough in a warm, draft-free area to proof for 1 full hour until doubled in size.
After 1 hour, punch down the risen dough with your fist to deflate it while still in the bowl.
Take a piece of parchment paper the same size as your baking sheet.
Sprinkle 1 tablespoon of semolina flour over the paper.
Tip the risen dough out onto the paper. Using your fingers, gently shape and press the dough into an even circle, constantly turning it over to prevent sticking. Sprinkle more semolina over the top if needed. For a thin, crispy base, press it down to 5mm or less. For a thicker base, 5mm or more.

Prepare the oven and baking tray

Switch the oven on to 245C/473F/gas mark 9.
Place the baking sheet you are using on the middle shelf to heat up. It will be scorching hot by the time the oven is ready, so keep oven gloves to hand.

Make the tomato sauce

Meanwhile, make the tomato sauce. Heat a frying pan over medium-high heat.
Add the olive oil and crushed garlic cloves. Cook for 1 minute until fragrant and sizzling.
Add the tinned tomatoes, herbs, salt, and sugar. Stir frequently for 3-4 minutes until reduced down to a thick, paste-like sauce. Remove from heat and set aside.

Prep the toppings

In the same pan, flash-fry the streaky bacon. Cook until the rashers have lightened in color, but are not yet starting to brown. For very thin bacon, this could take mere seconds. Don’t worry, it will crisp up in the oven.
Peel, pit, and slice 1 medium avocado into 12 thin lengthwise slices. If using small avocados, you may need 2 to get enough slices.

Assemble and Bake the pizza

Evenly spread the tomato sauce over the pizza base using the back of a spoon.
Sprinkle with grated mozzarella.
Arrange bacon strips from the center outward like pizza slices.
Tear up and scatter chunks of fresh mozzarella.
Once the oven is heated, carefully remove the hot baking sheet with gloves.
Quickly slide the parchment with pizza onto the tray and bake on the center rack for 12 minutes until the crust is golden brown, the cheese is melted, and the bacon is crispy.
Top each bacon slice with an avocado slice.
Crumble over feta cheese.
Scatter torn basil leaves.
Sprinkle with coarse sea salt and freshly ground black pepper to finish.

Notes

Refer to the “Top Tips for Pizza Perfection” section above for additional advice on dough handling, baking, and ingredient preparation to ensure your pizza is a resounding success!

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee its accuracy. We strive to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalized advice on your dietary needs.

Nutrition

For food safety advice, including guidance on food allergies