There are times when I see someone cook with an ingredient or food and it dawns on me: “THAT’S what you’re meant to do with that!”. Case-in-point – premade (uncooked) pizza bases from the supermarket.
Now don’t get me wrong, I love making my own pizzas (I even bought an outdoor pizza oven last year), but I like to make the dough myself (or at least mix it myself with a ‘dough kit’).
So anyway premade uncooked pizza bases confused me because they are relatively expensive (relative to making your own dough or mixing your own dough), and if you’re going to buy the base and then the ingredients from the same shop then why not just buy a fresh premade pizza?
Then I saw the light!
Premade pizza bases (especially rectangular ones) are not for making traditional pizza – they’re for making one of the greatest snack foods ever imagined – Bacon and cheese stuffed pizza rolls! They’re so simple to make, and when I saw someone making them at a party last year I thought – I NEED THAT IN MY LIFE. Well now they’re in my life, and when I’m settling down to watch some football there’s nothing better than seeing a big dish of these sitting next to me.
There are lots of possibilities with these rolls, adding finely chopped mushrooms, chili peppers, chicken, mini pepperoni or extra cheese – just try not to pile the fillings too high on the base (because it’ll be hard to roll it).
These work amazingly well as a starter too – just stick some sort of cheese/sour cream dip nearby and watch them get torn to shreds (in a good way!).
A cool looking, simple to prepare and (most importantly) extra-tasty pizza snack
- Pizza base - Pre-made uncooked rectangular pizza base (from the supermarket fridge department)
- Tomato pizza sauce - Half a bottle (basic pizza sauce or thickened pasta sauce)
- Shredded cheese - 200g (cheddar or emmental, enough to cover the pizza base!)
- Bacon - 150g of chopped up bacon or lardons/allumettes
- Butter - A little bit to grease the muffin tin - you can use peanut/canola oil instead
- First up roll out your pizza base (from its packet) on your worktop or a big chopping board. Don't roll it out with a rolling pin as you don't want it to be too thin!
- Before you load up the base, you need to lightly fry your bacon - just for about 4-5 minutes at 60% heat in a frying pan. You don't need to add any fat or oil as they should 'sweat' some fat while cooking. Drain any fat from them and dry with some kitchen towel after cooking, then set to one side
- Take a few large tablespoons of tomato piza sauce and dollop them into the middle of the base, and then spread it from the middle outwards until the whole base is covered. Don't go crazy with the pizza sauce, because you're going to need to roll up the pizza base and you don't want too much mess
- Next up is the cheese - sprinkle it out to thinly cover your pizza
- Do the same with your thinly chopped bacon, making sure you get it evenly spread out
- Next you're going to cut the rectangular pizza in half (otherwise the rolls would be too thick when they're rolled up). Slice it with a large, sharp knife straight down the middle
- Now it's rolling time! Starting at the non-cut edge slowly roll your pizza base up - don't worry, you will make a little mess when doing it, but after you've baked your pizza rolls they'll look and taste good!
- Now you have one long pizza roll, cut it into 30mm chunks. You should get around 10 rolls in total from your two long pizza rolls
- Next up take a muffin tray and grease it with a thin layer of butter. This will stop your rolls from sticking to the tray after they're cooked
- Put each pizza roll into a different muffin 'hole' and sprinkle a little more shredded cheese on
- Put into a preheated oven and cook *according to the instructions on your pizza base*! My pizza base was 15 minutes at 200c, but this may vary depending on the brand of your pizza base - so make sure you check those instructions
- Pull them out of the oven and wait a minute or two for them to 'harden' and crisp up, then remove from the muffin tray and serve them hot!