2 oz GOYA® Cocktail Olives Pitted Manzanilla Spanish Olives
3 rashers of bacon
0.25 cup Light Flavor Olive Oil
1 cup grated parmesan cheese
0.25 cup basil leaves
First, prepare the dough. Put the sieved flour and salt in a bowl. Stir well to mix together.
Next, add the water and the teaspoon of light oil. Add it little by little to use the necessary amount to form a manageable, consistent dough which does not stick to your hands.
Knead until obtaining the dough. Make a hole in the center and add the yeast and a dash of water, mixing together without integrating into the dough. When activated, knead the dough again, fully mixing the ingredients.
Put the pizza dough in a bowl and leave to rise for 45 minutes.
After this time, shape the dough into a ball and roll out with a rolling pin. Put the pizza base on floured oven tray and bake for a few minutes at 338ºF, without it turning golden.
In a pan, fry the onion and mushrooms on a low heat until golden. Season.
Remove the dough from the oven and cover it with tomato sauce. Sprinkle with cheese, add the strips of bacon, the onion and mushrooms, the green olives and cherry tomatoes cut in half.
Return to the oven for a few minutes until hot, and serve decorated with basil leaves.
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