8 Rashers of Back Bacon
2 Large Garlic Flat Breads
6 tbsp Tomato Puree
1 Red Onion, sliced
1 Small Courgette, sliced
1 Small Red Pepper, seeded and cut into slices
10 Asparagus Spears
Handful of Mushrooms, quartered
150g Mozzarella, sliced
1 Tomato, sliced
Preheat the oven to 180C/350F/Gas Mark 5. Place both breads on a non-stick baking tray and spread the tomato puree over the top. Top with the remaining ingredients split between the two breads, leaving the tomatoes until last. Place in the oven for about 15-20 minutes.
Serve with a tomato, red onion and pepper salad.
Source: Love Bacon website
Cut from the loin, dry-cured and lightly salted, this smoked bacon has a distinctive pork flavour. Grill or fry it for breakfast, lunch or dinner....
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