How It's Made: 'Bacoroni' Bacon & Pepperoni Pizza

Here's a toothsome double-whammy by Rocco's for all you bacon and pepperoni fans.

The following was made at Rocco's. 

Portion: 1 13" pizza

Ingredients

Base

• Flour - 250g
• Water - 150ml
• Yeast - 1/2 tsp
• Salt - 1 tsp
• Sugar - 1 tsp
• Olive oil - 1 tsp

Tomato Concasse (sauce)

• Olive oil - 3 ml
• Sugar - 1 tsp
• Garlic - 1 clove
• Salt - pinch
• Pepper - pinch
• Oregano - pinch
• Basil - handful / 5g
• Water - 100ml
• Tomato Puree - 100ml

Toppings

• Mozzarella cheese - 150g
• Bacon - 80g
• Pepperoni - 80g

Method

1. For the tomato concasse sauce, add olive oil to a deep pan
2. Add tomato puree, and the rest of the concasse ingredients to it except for basil
3. Cook on low heat for 15 minutes, till you see it boil at the edges
4. Add basil leaves finally and mix
5. For the base, add flour, water, yeast, salt and sugar to a mixer
6. Mix for 2 minutes and add olive oil
7. Mix for 1 minute
8. Add a touch of flour to loosen the dough and remove from mixer
9. Sprinkle the dough with more flour and keep it covered for 5 minutes
10. Flatten the dough to a nice thin consistency
11. Add the tomato concasse evenly across the flattened dough
12. Add mozzarella cheese 
13. Add bacon
14. Add pepperoni
15. Add a pinch of oregano and salt
16. Pre-heat your oven to 250 degrees
17. Pop the pizza in for about 4 minutes till light gold in colour