8 thin Fabbris bacon rashers, rind removed
2 large red capsicums
4 tbs (1/3 cup) basil pesto or sundried tomato pesto
125g grated mozzarella
Small basil leaves, to garnish
400g strong white (baker’s) flour (see note), plus extra
1 tbs dry yeast
1 tbs olive oil
For the base, sift the flour, yeast and 1/2 teaspoon salt into a bowl. Make a well in the centre, add 1 cup (250ml) lukewarm water and the oil. Using a wooden spoon or your hands, gradually mix together to form a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Drop the dough into a lightly oiled large mixing bowl, cover with a tea towel and leave in a warm place for 1 hour or until roughly doubled in size.
Meanwhile, preheat the oven to 220°C. Place capsicums on a baking tray and roast for 25 minutes until skin blisters. Remove capsicums from oven, seal in a plastic or paper bag and leave to cool.Discard stalks, skin and seeds, then tear the flesh into rough strips. Increase oven to 240°C or its highest setting.
Lightly oil two 23cm x 33cm Swiss roll pans and line with baking paper. Punch down dough, knead again on a lightly floured surface until smooth, then cut in half. Roll each piece out to form a 2-3mm thick rectangle slightly larger than the pans. Use dough to line pans, bringing dough a little way up the sides.
Spread pesto over each base. Top with capsicum, bacon, and mozzarella. Bake for 15 minutes or until golden brown. Slide pizzas onto a wooden board and cut into 8 pieces. To serve, scatter with