Onion and bacon pizza

Ingredients for 1 servings:

• 350 g flour
• 1 packet of dry yeast
• ¼ liter of warm water
• 1 pinch of salt
• 1 tbsp oil for the baking sheet
• 750 g bacon, streaky
• 1 kg onion(s), cut into thin rings
• 1 can of tomatoes, or 500 g fresh
• e.g. oregano
• n. B. Pizza seasoning
• e.g. paprika powder
• e.g. cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

For the yeast dough, mix the 350g of flour with the sachet of dried yeast. Then add the pinch of salt and just under 1/4 liter of warm water. Mix everything thoroughly until the dough pulls away from the sides of the bowl. Cover with a cloth and let it rise in a warm place for about 1 hour. Cut the bacon into small pieces and fry in a pan without adding any fat until the pieces are slightly crispy. Remove the bacon pieces. Fry the thinly sliced ​​onions in the bacon fat until lightly browned. Then stir the bacon pieces into the onions. Puree the canned tomatoes. Roll out the dough and place it on a greased baking sheet. Spread with the tomato puree and spread the onion and bacon mixture on top. Season generously as desired. Bake the pizza in a hot oven at approximately 200°C (convection oven) for about 20-25 minutes. The topping can also be prepared a day in advance.