Quick Bacon Pizza
|Ground black pepper||To Taste|
|Egg||1 , beaten|
|Milk||1 Teaspoon (Leveled)|
|Stuffed olives||8 , halved|
|Self rising flour||8 Ounce|
|Chopped parsley/Oregano||1 Tablespoon|
|Canned peeled tomatoes||8 Ounce, drained (1 Can)|
|Streaky bacon rashers||8 Ounce, derinded and lightly fried|
|English cheddar cheese||4 Ounce, grated|
|Canned anchovies||2 1⁄2 Ounce, drained (1 Can)|
Sieve the flour into a bowl with the seasonings.
Add the fat and rub in until the mixture resembles fine breadcrumbs.
Add the herbs and egg and sufficient milk to mix to a fairly soft dough.
Knead lightly and shape into a 20 cm (8 in) round.
Slide on to a lightly greased baking sheet.
Spoon the tomatoes on top, breaking them up a little, and cover with the halved bacon rashers.
Cook the pizza for 15 minutes in a very hot oven.
Remove from the oven, cover with cheese and arrange the anchovies and olives on top in a lattice pattern.
Return to the oven for 5 to 10 minutes until the cheese is bubbling.