Seeing as this is the launching recipe of my blog, I will definitely make it easy. You’ll be needing the following items:
- Puff pastry (pâte brisée), available in the frozen section of the supermarket
- Bacon – 1 pack
- Mozzarella cheese (grated) – 400 g
- Green onions – 1 root
- Dried Basil – 50g
- Olive oil – 3tsp
- Fresh mushrooms – 5 medium sized mushrooms
- Tomatoes – 3 medium sized tomatoes
First off, coarsely chop the mushrooms and onions, then pan-fry them with olive oil, until the mushrooms grow darker in color. Spread out the puff pastry on an oven tray (make sure to keep the paper it comes in on the bottom of the dough, in order for it not to stick on the tray), and spread the onions and mushrooms evenly across almost all of it, leaving 2 cm from every border. Add the cheese, and spray the basil on top of it. Layer the bacon to cover most of the cheese, and dump the whole thing in a 200 degree Celsius preheated oven, for 25 to 30 minutes. (Or until the cheese has melted and the bacon is crisp).
Halfway through the cooking time, chop the tomatoes in discs and throw them on the bacon.
The outcome should be something like this (with more bacon):