An epicurean adventure to: South Africa
Bacon pizza topped with feta and avocado used to be *the* most popular pizza at a certain South African restaurant chain that sadly closed down many years ago.
Since moving to the UK, we have not found anything similar on restaurant menus. Naturally, we felt compelled to meticulously recreate this pizza at home - and are thrilled to say we think we've nailed it. This easy homemade pizza is nothing short of a knock-out!
Without a doubt, this is our all-time favourite type of pizza. As an added bonus, you don't need any special equipment like a pizza stone, nor do you have to double-proof the dough. This crowd-pleasing pizza delivers maximum flavour with minimum fuss.
For a great drizzle over your pizza, try this easy chilli oil, it's so much fun to make! Some drinks that go well with pizza are lemon lime and bitters and rock shandy. For another delicious and easy pizza recipe, try Flammkuchen!
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Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Capital | Pretoria. |
| Language | South Africa has 11 official languages - English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | Giraffes, the tallest land mammals, roam open plains and woodlands, seeking leaves from their favourite acacia trees. Their tongues, which can grow up to 53cm, are a blueish-purple colour to avoid burning in the African sun. Additionally, they share the same number of neck vertebrae as humans - seven - although theirs are much longer, measuring over 10 inches long. |
What's to love about this recipe
- Adding fresh avocado and feta after baking makes this pizza extraordinarily unique and delicious.
- Homemade pizza dough enables you to customise the pizza base to be as thin or thick as you prefer.
- There is no need for a pizza stone or pizza oven to make this recipe.
- The dough only needs to be proofed once, no double-proofing is required. Perfect for an impromptu pizza night.
- Semolina flour gives the crust a delightful texture.
- Triple cheese - grated mozzarella, torn mozzarella and feta.
- No fancy unobtainable flour is needed, just strong bread flour.
Key ingredient notes and substitutions
Water
Use lukewarm water, around 36-40°C/97-104°F.
If you don't have a thermometer, it should feel slightly warmer than body temperature but not hot. Too warm water will kill the yeast, too cold won't allow it to develop.
Sugar
This will go into the dough-making process as it provides 'food' for the yeast, turning it into carbon dioxide and alcohol. It also improves the taste. We will also add a bit of sugar to the tomato sauce to counter the acidity of the tomatoes.
Active dry yeast
Be sure it's active dry, not instant/rapid-rise yeast.
Olive oil
Used as part of making the dough.
Strong white bread flour
Widely available in most supermarkets' baking aisles.
Semolina
For dusting the shaped dough and adding texture to the baked crust.
Herbs and spices
Crushed garlic, dried basil or oregano, fresh basil leaves, coarse sea salt and freshly ground black pepper. You can adjust the quantities of the herbs to your liking.
Tinned plum tomatoes
You only need half a can for one pizza, but you can always double the quantities for the sauce so you don't waste the other half, then use the extra sauce in a pasta dish. Or, you can freeze the extra sauce for your next pizza.
You can use chopped tomatoes from a tin if you don't have tinned 'peeled plum tomatoes'. Alternatively, use fresh tomatoes, skins removed.
Cheeses
We're triple-cheesing it! Grated mozzarella cheese, half a ball of mozzarella cheese and feta cheese.
Streaky bacon
Streaky bacon is just the right thickness with just the right amount of fat to crisp up in the oven.
If you can't find streaky bacon, we would suggest using normal bacon but chopping it into smaller pieces. Flash-fry briefly and then scatter the pieces across the pizza.
Avocado
You will need 12 thin slices which equates to about one medium avocado. Try and find a 'good-looking' avo if you can. Aesthetically it is quite a prominent feature on the pizza. Brown and bruised bits won't look very attractive or appetising.
Equipment needed
- Stand mixer with a dough hook attachment.
- A large bowl for proofing.
- Towel or plastic wrap to cover the dough during proofing.
- Measuring jug and measuring spoons.
- Baking paper/parchment paper.
- Rimless baking sheet or upside down standard sheet.
- Frying pan for the bacon and also the sauce.
How to make bacon pizza with feta and avocado
Step 1
- Start by making the pizza dough. Combine the sugar, yeast and lukewarm water together in a bowl.
- Allow this mixture to sit for 10 full minutes until the yeast activates and you see foaming/bubbling on the surface.
If you don't see bubbles after 10 minutes, it likely means the yeast has expired or the water was too hot/cold.
Step 2
- Attach the dough hook to a stand mixer.
- Add the flour, salt and olive oil to the activated yeast mixture.
- Knead the dough on medium speed for 8-10 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl.
- Lightly oil a clean bowl, transfer the kneaded dough to the bowl and cover with plastic wrap or a kitchen towel.
- Place the dough in a draft-free, warm place to proof for 1 full hour until doubled in size.
- After 1 hour, punch down the risen dough with your fist to deflate it while still in the bowl.
Step 3
- Take a piece of parchment paper the same size as your baking sheet.
- Sprinkle 1 tablespoon of semolina flour over the paper.
- Carefully tip the risen dough out onto the paper. Using your fingers, gently shape and press the dough into an even circle, constantly turning it over to prevent sticking. Sprinkle more semolina over the top if needed.
You can use a rolling pin for this step, but it's not necessary.
Step 4:
- Switch the oven on to 245C/473F/gas mark 9.
- Place the baking sheet you are using on the middle shelf to heat up. It will be scorching hot by the time the oven is ready, so keep oven gloves to hand.
Step 5
- Meanwhile, make the tomato sauce. Heat a frying pan over medium-high heat.
- Add the olive oil and crushed garlic cloves. Cook for 1 minute until fragrant and sizzling.
- Add the tinned tomatoes, herbs, salt and sugar. Stir frequently for 3-4 minutes until reduced down to a thick, paste-like sauce. Remove from heat and set aside.
Step 6
- In the same pan, flash-fry the streaky bacon. Cook until the rashers have lightened in colour, but is not yet starting to brown.
For very thin bacon this could take mere seconds. Don't worry, it will crisp up in the oven.
Step 7:
- Peel, pit and slice 1 medium avocado into 12 thin lengthwise slices. If using small avocados, you may need 2 to get enough slices.
Step 8
- Evenly spread the tomato sauce over the pizza base using the back of a spoon.
- Sprinkle with grated mozzarella.
- Arrange bacon strips from the centre outward like pizza slices.
- Tear up and scatter chunks of fresh mozzarella.
Step 9:
- Once the oven is heated, carefully remove the hot baking sheet with gloves.
- Quickly slide the parchment with the pizza onto the tray and bake on the centre rack for 12 minutes until the crust is golden brown, the cheese is melted and the bacon is crispy.
Step 10
- Top each crispy bacon slice with an avocado slice.
- Crumble over feta cheese.
- Scatter torn basil leaves.
- Sprinkle with coarse sea salt and freshly ground black pepper to finish.
Top tips
- If the assembled pizza will be sitting out for any length of time before baking or serving (hopefully not because it will go cold!), dab the avocado slices lightly with some lemon juice. This will help prevent the avocado from browning prematurely.
- We find that a thin metal baking sheet, such as a cookie sheet, works best for evenly crisping up the pizza crust.
- Making pizza dough does take some time considering the lengthy proofing stage. You can double the pizza dough ingredients provided and prepare two batches of dough at once. Freeze half for another use within a few months.
- If you need a warm, draft-free spot for your dough to proof, placing the covered bowl in the oven with just the interior oven light switched on creates an ideal environment.
- If you do not have a rimless baking sheet, simply use a standard baking sheet turned upside down. The rimless or inverted pan makes it easier to slide the pizza on and off the hot tray.
Variations on pizza toppings
- Add caramelised onions.
- Pineapple chunks.
- Black olives.
- Mushrooms.
How to serve the pizza
- This pizza can be prepared in any shape you prefer - round, rectangular or square all work beautifully. Just be sure to distribute the bacon and avocado slices in a sensible spacing so each slice of pizza contains both toppings.
- Scatter fresh rocket (arugula) or watercress over the pizza just before serving for colour and freshness.
- Grate fresh Parmesan cheese over the entire pizza for added flavour.
- Serve the pizza on a wooden chopping board or pizza plank for a rustic flair.
- Drizzle lightly with chilli oil or chilli flakes for added heat if desired.
Storage suggestions
The prepared pizza dough can be made in advance the day before needed. After initial proofing and knocking back the dough, wrap it tightly in plastic wrap and put it in the fridge overnight. Bring to room temperature before shaping and baking.
For longer storage, you can freeze the shaped dough balls for up to 3 months. Move the frozen dough to the fridge to thaw the day before using. Allow it to come to room temperature before shaping and topping the pizza.
You can also flatten and shape the base and add the tomato sauce with the first layer of cheese. Place the pizza uncovered in the freezer, on a tray, until the toppings have frozen.
Now you can wrap it in plastic wrap before putting it back in the freezer. Follow the same defrosting technique as above by moving the frozen pizza to the fridge the day before. Add additional toppings to the pizza before putting it in the oven.
FAQ
This bacon and avocado pizza is made with fresh ingredients and a good helping of avocado with heart-healthy fats.
As for cheese, mozzarella and feta cheese are also much lower in unhealthy fats compared to the cheese served up by the pizza takeaways.
You can cut it straight away, no need to let the pizza rest first. Use a pizza cutter or a sharp knife.
We would recommend it, yes. It gives the bacon a bit of a leg up to crisp up when in the oven. Considering the pizza is only baking for 12 minutes, the bacon won't have much crisping time if you cook it 100% from raw.
In this recipe we recommend you flash fry the streaky bacon, it only takes seconds.
No, you don't. We use a baking sheet and heat it up until it's scorching hot in the oven before we slide the unbaked pizza into it. If you have a pizza stone, by all means, do use it.
More Italian dishes
Recipe
Bacon pizza with feta and avocado
Equipment
- 1 Stand mixer with a dough hook attachment
- 1 A large bowl for proofing
- 1 Towel or plastic wrap to cover dough during proofing
- 1 Measuring jug and measuring spoons
- 1 Baking paper/parchment paper
- 1 Rimless baking sheet or upside down standard sheet
- 1 Frying pan for the bacon and also the sauce
Ingredients
Pizza dough
- 200 millilitre lukewarm water
- 0.5 teaspoon sugar
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 350 gram strong white bread flour
- 0.5 teaspoon salt
- 2 tablespoons semolina
Tomato sauce for base
- 1 teaspoon olive oil
- 1 teaspoon crushed garlic
- 0.5 can peeled plum tomatoes - circa 200g
- 1 teaspoon basil or oregano
- 0.5 teaspoon sugar
- pinch of salt
Pizza toppings
- 80 gram grated mozzarella
- 12 rashers streaky bacon
- 0.5 ball mozzarella cheese - about 60g
- 12 thin slices avocado - circa 1 x medium avocado
- 80 gram feta cheese - from a block or cubes
- 12 basil leaves
- 0.5 teaspoon coarse sea salt - or to taste
- freshly ground black pepper
Instructions
To make the pizza dough
- Combine the sugar, yeast and lukewarm water together in a bowl and give it a quick stir. The water should be between 36C-40C/97F-104F.
- Allow this mixture to sit for 10 full minutes until the yeast activates and you see foaming/bubbling on the surface. If you don't see bubbles after 10 minutes, it likely means the yeast has expired or the water was too hot/cold.
- Attach the dough hook to a stand mixer.
- Add the flour, salt and olive oil to the activated yeast mixture.
- Knead the dough on medium speed for 8-10 minutes until the dough becomes smooth, elastic and pulls away from the sides of the bowl. You can do this by hand, it may just take longer and you may need some extra dustings of flour to help with sticking.
- Lightly oil a clean bowl, transfer the kneaded dough to the bowl and cover with plastic wrap or a kitchen towel.
- Place the dough in a warm, draft-free area to proof for 1 full hour until doubled in size.
- After 1 hour, punch down the risen dough with your fist to deflate it while still in the bowl.
- Take a piece of parchment paper the same size as your baking sheet.
- Sprinkle 1 tablespoon of semolina flour over the paper.
- Tip the risen dough out onto the paper. Using your fingers, gently shape and press the dough into an even circle, constantly turning it over to prevent sticking. Sprinkle more semolina over the top if needed.For a thin, crispy base, press it down to 5mm or less. For a thicker base, 5mm or more
Prepare the oven and baking tray
- Switch the oven on to 245C/473F/gas mark 9.
- Place the baking sheet you are using on the middle shelf to heat up. It will be scorching hot by the time the oven is ready, so keep oven gloves to hand.
Make the tomato sauce
- Meanwhile, make the tomato sauce. Heat a frying pan over medium-high heat.
- Add the olive oil and crushed garlic cloves. Cook for 1 minute until fragrant and sizzling.
- Add the tinned tomatoes, herbs, salt and sugar. Stir frequently for 3-4 minutes until reduced down to a thick, paste-like sauce. Remove from heat and set aside.
Prep the toppings
- In the same pan, flash-fry the streaky bacon. Cook until the rashers have lightened in colour, but is not yet starting to brown. For very thin bacon this could take mere seconds. Don't worry, it will crisp up in the oven.
- Peel, pit and slice 1 medium avocado into 12 thin lengthwise slices. If using small avocados, you may need 2 to get enough slices.
Assemble the pizza
- Evenly spread the tomato sauce over the pizza base using the back of a spoon.
- Sprinkle with grated mozzarella.
- Arrange bacon strips from the centre outward like pizza slices.
- Tear up and scatter chunks of fresh mozzarella.
- Once oven is heated, carefully remove the hot baking sheet with gloves.
- Quickly slide the parchment with pizza onto the tray and bake on centre rack for 12 minutes until the crust is golden brown, the cheese is melted and the bacon is crispy.
- Top each bacon slice with an avocado slice.
- Crumble over feta cheese.
- Scatter torn basil leaves.
- Sprinkle with coarse sea salt and freshly ground black pepper to finish.
Notes
Top tips
- If the assembled pizza will be sitting out for any length of time before baking or serving (hopefully not because it will go cold!), dab the avocado slices lightly with some lemon juice. This will help prevent the avocado from browning prematurely.
- We find that a thin metal baking sheet, such as a cookie sheet, works best for evenly crisping up the pizza crust.
- Making pizza dough does take some time considering the lengthy proofing stage. You can double the pizza dough ingredients provided and prepare two batches of dough at once. Freeze half for another use within a few months.
- If you need a warm, draft-free spot for your dough to proof, placing the covered bowl in the oven with just the interior oven light switched on creates an ideal environment.
- If you do not have a rimless baking sheet, simply use a standard baking sheet turned upside down. The rimless or inverted pan makes it easier to slide the pizza on and off the hot tray.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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