• 2 x 145g pizza base mix
  • plain flour for dusting
  • 1 x 240g Taste the Difference Dry Cured Outdoor Bred British Bacon Rashers
  • 40 g butter
  • 400 g leeks, trimmed and thinly sliced
  • 100 g ricotta
  • 100 g lighter crème fraiche
  • 150 g mozzarella, torn


  1. 1

    Place the pizza mixes in a bowl and stir in 200ml lukewarm water. Mix to a soft dough then knead on a floured surface for 5 minutes until smooth and elastic. Split the dough in two and roll each piece to a 28cm diameter circle. Place on baking trays lined with baking paper and set aside while you make the toppings.

  2. 2

    Preheat the oven to the 220°C, fan 200°C, gas 7. Cook the bacon in a nonstick frying pan over medium heat for 4-5 minutes until crisp, turning once. Drain on kitchen paper, then roughly chop.

  3. 3

    Add the butter to the cleaned frying pan and cook the leeks over a medium-low heat for 15 minutes, stirring occasionally until softened.

  4. 4

    Combine the ricotta and crème fraiche in a bowl and season.

  5. 5

    Spread the ricotta mix over the dough rounds. Top with leeks, bacon and mozzarella. Bake in the oven for 12- 15 minutes until the crust is golden.

  6. 6

    For the adults, swap the mozzarella for Abergavenny goats’ cheese.

Nutritional Details

Each serving provides
  • Energy 5698kj 1361kcal 68%
  • Fat 67.0g 96%
  • Saturates 37.0g 185%
  • Sugars 10.0g 11%
  • Salt 5.4g 90%

% of the Reference Intakes

Typical values per 100g: Energy 862kj/206kcal

Each serving provides

138.0g carbohydrate 6.0g fibre 49.0g protein

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