Two in one Pizza

The dough doesn't require yeast proving. The topping has protein and veggies, is satisfying, tasty and economic.

Ingredients

1 tsp	Unsalted butter
2 cups	Flour
½ tsp	Baking powder
¼ tsp	Salt
2 Tbsp	Chopped parsley
80 ml	Water
80 ml	Olive oil
2	Sausages (Main)
4 rashers	Rindless bacon (Main)
1	Large onion
4	Mushrooms, large (Main)
½	Capsicums, large (Main)
10	Black olives
12	Capers
4 cm	Feta
100 g	Cheese
8 Tbsp	Pasta sauce
1 Tbsp	Basil pesto
1 tsp	Dijon mustard

Directions

1. Preheat oven to 160oC. Bake the sausages until they are almost done. Cool. Chop and fry the bacon till it is just cooked, not too crispy. Cool. For the pastry: Put the butter, flour, baking powder, salt and chopped parsley into a food processor. Mix until the butter is incorporated. Add the olive oil and water slowly until you have a moist dough (it may not necessarily stick together at this point.) Remove the mixture and knead on a lightly floured board for 2-3 minutes. It should be quite elastic. Roll out until you have a circle to fit a round pizza tray of approx. 31cms.
2. Toppings: Slice the onion and fry till tender. Cool Slice the mushrooms and capsicum finely. To assemble: Spread the pasta sauce over the pizza base. Place the onions evenly over the sauce. On one half of the pizza, layer mushrooms, capsicum strips and olives. Scatter over the capers and feta cheese. Dollop over half the pesto. Slice the sausages, mix with the mustard and place them over the other half of the pizza base. Scatter over the bacon and dollop over the remaining pesto. Grate the cheese over the pizza and bake in the oven for 35-45 minutes, till the crust is golden and firm in the middle. Serve with a lettuce, cucumber and tomato salad.