Deep dish pizza

Ready in 45 minutes, plus rising

1 batch of dough*
2 tbsp olive oil
2 garlic cloves
400g can chopped tomatoes
1⁄2 tsp sugar
200g grated mozzarella
100g chorizo, sliced
100g black olives

1 Divide the dough in half. Shape into circles measuring 30cm or large enough to fit a pie tin or heavy ovenproof frying pan. Grease two pans and place the dough circles inside, building the dough slightly up the sides. Allow to rise for 15 minutes.

2 Meanwhile, heat the oil in a medium saucepan, add the garlic and cook for 1 minute before stirring in the tomatoes and one canful of water. Add the sugar, season and simmer for 30 minutes until thickened. Either use as is or purée if you prefer a smoother sauce.

3 Preheat the oven to 220 ̊C/200 ̊C fan/gas 7. Spoon some of the tomato sauce over the dough and top with the mozzarella, chorizo and olives. Bake for 15-20 minutes until risen and crisp. Serve straight away.


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