8/12/2019 American Hot Pizza Pie

1/2

American Hot Pizza Pie

Serves 8 to 10

Ingredients

1 kg strong white bread flour or Tipo '00' flour, plus extra for dusting 1 x 7g sachet of dried yeast 3 tablespoons extra virgin olive oil or leftover pork dripping 2 cloves of garlic 1 teaspoon dried oregano 1 x 400 g tin of chopped tomatoes red wine vinegar 50 g ciabatta or stale bread olive oil 350 g leftover cooked pork and crackling or 68 higher-welfare quality

sausages (at least 80% meat)

1 red onion 25 slices of pickled jalapeo or 2 fresh green chillies 150 g Cheddar cheese or mozzarella 1 heaped teaspoon fennel seeds 1 good pinch of smoked paprika

Method

Put the flour and 1 heaped teaspoon of sea salt into a large bowl and make

a well in the middle. Add 600ml of tepid water to the well and stir in the

yeast. Add the extra virgin olive oil (or the equivalent amount of leftover

pork dripping, for incredible flavour), and use a fork to gradually bring

in the flour, then pat together into a dough. Knead on a flour-dusted

surface until smooth and springy. Place in a bowl, cover with a damp tea

towel and leave somewhere warm until doubled in size (roughly 1 hour).

Meanwhile, peel and finely slice the garlic and put it into a blender with

the oregano, tomatoes and 1 tablespoon of vinegar or liquid from the

8/12/2019 American Hot Pizza Pie

2/2

jalapeo jar. Whiz until smooth, season and put aside. In a food processor,

blitz the bread into fine breadcrumbs. Oil four round tins, roughly 30cm

wide (you can use ovenproof frying pans if you're cooking all the pizzas

straight away), and lightly dust with the breadcrumbs.

Preheat the oven to 190C/375F/gas 5. Knock the dough back, then divide

into four and stretch or roll out each piece on a flour-dusted surface to

about 30cm wide. Place in the tins, pushing the dough up the sides to

create a crust, then let them prove for another 15 to 20 minutes. Divide

the sauce between your pizza bases. Finely chop the pork and any leftover

crackling, or squeeze the meat out of the sausage skins, then sprinkle over

the pizzas. Peel and finely slice the onion, toss it in a drizzle of olive

oil and scatter over the top with the sliced jalapeos or chilli and bombs

of cheese. Bash the fennel seeds and paprika in a pestle and mortar until

fairly fine, then sprinkle over the pizzas from a height. At this point, I

like to cover two pizzas with clingfilm and pop them in the freezer for

another day. Bake the remaining pizzas for around 15 to 20 minutes, or

until the cheese has melted and the base is golden, puffed up and crispy.

Delicious. You can cook your other pizzas straight from the freezer, just

increase the time to 30 minutes and make sure they're piping hot throughout

before serving.