Pizza pie
By Tom Kerridge
Make a deep-dish Chicago-style pizza pie to serve everyone at once. This is a veggie version, but you can add any fillings you prefer
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Prep:40 mins
Cook:50 mins
plus proving and cooling - Serves 6
- More effort
Nutrition per serving
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kcal 390
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fat 12g
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saturates 5g
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carbs 54g
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sugars 0g
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fibre 3g
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protein 14g
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salt 1.4g
Ingredients
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- pinch of golden caster sugar
- 1 tbsp olive oil, plus extra for proving and the tin
- 300ml passata
- 1 tbsp tomato purée
- 1 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp dried oregano
- 2 large handfuls of grated mozzarella (about 150g)
- 20 black olives, pitted and halved
- handful of basil leaves
Method
To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it’s large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that’s large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.
