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Spring Pizza with Bacon
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 3 cups gluten-free all-purpose flour, , plus more for dusting
- 3 tablespoons extra-virgin olive oil
- ⅓ teaspoon fine sea salt
- ½ cup tomato sauce or tomato passata
- 4 ounces fresh mozzarella cheese, , diced
- 10-15 cherry tomatoes, , halved
- 7 ounces fresh bacon, , cut in small cubes
- 1 onion, , peeled and diced
- 6 quail eggs
- 1 handful fresh basil leaves
Instructions
- In a bowl, combine yeast, sugar, and warm water. Cover and set aside in a warm place for 5 minutes to activate the yeast. Add 2 tablespoons of the flour. Stir with a wooden spoon, and set aside for 20 minutes. Combine with the rest of the flour, two tablespoons of olive oil and sea salt. Knead until all the ingredients are well combined.
- Preheat the oven to 425°F.
- Form the dough into a ball and let rise in a warm damp place for about 30 minutes. When the dough has doubled in size, roll it out and place it on a baking sheet covered with parchment paper. Spread tomato sauce over the surface. Sprinkle with diced mozzarella, cherry tomatoes and the chopped bacon. Bake in a preheated oven for about 20 minutes. Add onion slices and crack in quail eggs over the top, if using. Bake for 5 to 10 minutes more, until eggs are set.
- Remove from the oven, drizzle with the remaining tablespoon of olive oil and sprinkle with fresh basil. Serve hot.
Notes
Note: You can use chicken egggs instead of quail eggs, in this case 4 eggs are enough.
Nutrition
Calories: 1472kcalCarbohydrates: 147gProtein: 49gFat: 83gSaturated Fat: 25gPolyunsaturated Fat: 11gMonounsaturated Fat: 39gTrans Fat: 0.1gCholesterol: 338mgSodium: 1745mgPotassium: 663mgFiber: 20gSugar: 17gVitamin A: 1258IUVitamin C: 24mgCalcium: 451mgIron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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