Potato, Bacon & Chilli Pizza

• 375 g gluten-free bread mix
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1 large potato, thinly sliced
• 200 g butternut pumpkin, thinly sliced
• 150 g rindless bacon, trimmed of fat and finely chopped
• 1 teaspoon flaked sea salt
• 13 cup light sour cream
• 13 cup gluten-free sweet chili sauce
• 1 tablespoon thyme leaves

1. Preheat oven to 200c/180C fan-forced.
2. Grease a 30x20cm slice pan.
3. Using an electric mixer, beat bread mix, egg and 1 cup lukewarm water in a large bowl on low speed until combined.
4. Increase speed; beat for 3 minutes or until mixture is smooth and elastic.
5. Spread batter in prepared pan; smooth surface.
6. Cover loosely with greased foil.
7. Bake for 15 minutes.
8. Remove foil.
9. Brush bread with oil.
10. Top with potato, pumpkin and bacon; sprinkle with salt.
11. Bake for 20 minutes or until base is crisp.
12. Combine cream and chilli sauce; drizzle over pizza.
13. Sprinkle with thyme and serve at once.

bread mix, egg, olive oil, potato, butternut pumpkin, rindless bacon, salt, light sour cream, sweet chili sauce, thyme

Taken from www.food.com/recipe/potato-bacon-chilli-pizza-358051 (may not work)