Pesto cake – bacon – mozza
- 1 Boule of mozza
- 1 bag Yeast
- 130 g Pesto
- 170 g Flour
- 180 g bacon
In a bowl, mix the flour, yeast and eggs. Add the chopped mozzarella cheese, raw bacon and pesto.
Add the oil and mix to obtain a homogeneous preparation.
Pour into a lightly oiled baking tin and bake for about 35 – 40 minutes at 180 °, remember to check the cooking with a knife blade. Let cool before unmolding and enjoy cold with a green salad or a tomato salad.