Gluten-free bacon and mushroom pizza recipe
For more gluten-free recipes like this, you can head over to Waitrose.com's coeliac awareness page for some inspiration.
Ingredients
- 25 g half pack basil, roughly torn
- 125 g Italian mozzarella, thinly sliced
- 100 g cherry tomatoes, halved
- 200 g cup mushrooms, thickly sliced
- 400 g chopped tomatoes, can
- 200 g smoked British bacon lardons
- 4 gluten-free white pittas
- 0.9 oz half pack basil, roughly torn
- 4.4 oz Italian mozzarella, thinly sliced
- 3.5 oz cherry tomatoes, halved
- 7.1 oz cup mushrooms, thickly sliced
- 14.1 oz chopped tomatoes, can
- 7.1 oz smoked British bacon lardons
- 4 gluten-free white pittas
- 0.9 oz half pack basil, roughly torn
- 4.4 oz Italian mozzarella, thinly sliced
- 3.5 oz cherry tomatoes, halved
- 7.1 oz cup mushrooms, thickly sliced
- 14.1 oz chopped tomatoes, can
- 7.1 oz smoked British bacon lardons
- 4 gluten-free white pittas
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200oC, gas mark 6. Place the pittas on a baking tray.
- Fry the lardons in a large frying pan for 3 minutes, add the chopped tomatoes and cook for 5-6 minutes until thickened. Spread over the pittas to the edge.
- Top with the mushrooms and cherry tomatoes. Arrange the mozzarella on top and bake for 15-20 minutes until golden. Scatter over the basil before serving.
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