Smoky Bacon and Pineapple Pizza

• 1 teaspoon active dry yeast
• 200 ml beer, lukewarm (or use water instead if you prefer)
• 1 teaspoon clear honey
• 1 12 tablespoons extra virgin olive oil
• 1 12 teaspoons salt
• 350 g strong flour, plus more if necessary
• 250 ml tomato passata (sieved tomatoes)
• 3 onions, sliced and slowly caramelised
• 250 g smoked lardons, crisped in a hot pan and drained
• 1 small baby fresh pineapple, roughly chopped
• 250 g cherry tomatoes
• 4 fresh mozzarella cheese, each sliced into five
• 200 g parmesan cheese, grated
• 2 teaspoons oregano, chopped
• fresh ground black pepper, to taste
• chili oil, to serve
• crisp green salad, to serve

1. In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.
2. Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the flour and process until the dough forms a ball.
3. The dough should be soft but not sticky.
4. If it is too sticky, add a bit more flour and process for another couple of seconds.
5. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
6. Transfer the dough to a lightly oiled bowl and turn to coat with oil.
7. Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour.
8. Preheat the oven to 230C/gas 8/450F
9. Divide the dough into 4 and roll into balls.
10. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes.
11. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
12. Spread 2 tbsp of tomato sofrito on the base of each pizza, leaving a 5cm edge.
13. Spread the caramelised onions on top, followed by the lardons, pineapple and cherry tomatoes.
14. Top with the mozzarella, Parmesan, oregano and pepper.
15. Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling.
16. Leave to cool for two minutes before serving with a little chilli oil and a crisp green salad.

active dry yeast, water, clear honey, extra virgin olive oil, salt, flour, tomato passata, onions, lardons, pineapple, cherry tomatoes, mozzarella cheese, parmesan cheese, oregano, fresh ground black pepper, chili oil, crisp green salad

Taken from www.food.com/recipe/smoky-bacon-and-pineapple-pizza-241293 (may not work)