Potato, Bacon & Chilli Pizza

This recipe comes from the January 2009 issue of "recipes +" magazine.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 375  g  gluten-free bread mix
• 1  egg, lightly beaten
• 1  tablespoon olive oil
• 1  large potato, thinly sliced
• 200  g  butternut pumpkin, thinly sliced
• 150  g  rindless bacon, trimmed of fat and finely chopped
• 1  teaspoon flaked sea salt
• 1⁄3 cup light sour cream
• 1⁄3 cup  gluten-free sweet chili sauce
• 1  tablespoon thyme leaves

Directions

1. Preheat oven to 200c/180C fan-forced. Grease a 30x20cm slice pan.
2. Using an electric mixer, beat bread mix, egg and 1 cup lukewarm water in a large bowl on low speed until combined. Increase speed; beat for 3 minutes or until mixture is smooth and elastic.
3. Spread batter in prepared pan; smooth surface. Cover loosely with greased foil. Bake for 15 minutes.
4. Remove foil. Brush bread with oil. Top with potato, pumpkin and bacon; sprinkle with salt. Bake for 20 minutes or until base is crisp. Combine cream and chilli sauce; drizzle over pizza. Sprinkle with thyme and serve at once.