When it’s summery and nice, I’m not always in control of the slow food. Every day’s new favorite dinner is made in a handshake, generating some dishes, but tastes uncompromising. I call it pizza pronto and is perfect when you suddenly want pizza.
Fresh tomatoes in slices do the same as tomato sauce, but go much faster. Since the bacon was added before frying, I would not use the most expensive type. Plain bacon, like, for example. Guild bacon or Birkebeinerskinke (yes, I’m biased but speak from own taste preference), works very well.
For two pizzas you need about:
- 2 spell lumps
- 1 fersk mozzarella
- 1 tomato
- 4 slices of bacon
- Dijonsennep – optional type
- Provence spices, oregano or the like
This is what you do:
- Preheat the oven to 200 degrees and dress a baking tray with baking paper.
- Sprinkle mustard over the spoon lumps. Put on bacon, tomatoes cut into thin slices and slices of mozzarella. Sprinkle over spices.
- Stir the pizzas for about 10 minutes until the cheese is melted and the bottom is golden and crispy.
- Top with fresh salad, preferably more kinds, truffle oil and balsamic.
I promise it will taste amazing!
If you want to fancy the pizza, you can of course add more stuff: Mushrooms, eggplant, artichokes and red onions are always winners. Use the imagination and what you have in the fridge.
Truffle oil raises any pizza. Both Nicohals Vahé and Oliviers & Co have good variants if you are looking.
After the picture was taken, I relaxed a good handful of salad. So good with balsamic and truffle oil!