Friday, 24 August 2012

Deep-Pan Pizza


How to make boys smile.

Deep-Pan Pizza 
from Jamie Oliver's Jamie's America

For the Dough:
650ml lukewarm water
7g envelope active dry yeast
1 tablespoon caster sugar
1 level tablespoon salt
1kg baker's flour, plus extra for dusting

For the Tomato Sauce:
A swig of white wine vinegar
1 clove garlic, peeled
A handful of fresh basil leaves
400ml tomato passata
Sea salt and freshly ground black pepper

For the Toppings:
Olive oil
3 red onions, peeled and finely sliced
A few sprigs of fresh thyme, leaves picked
4 pork sausages, the best quality you can afford
1 dried red chilli
1 teaspoon fennel seeds
A good pinch of dried oregano
100g fresh buffalo mozzarella
A handful of fresh basil leaves
2 fresh red chillies, finely sliced
2 large handfuls of freshly grated Parmesan cheese
12 slices pancetta

Make the Dough:
Pour your lukewarm water into a large bowl and use a fork to stir in the yeast and sugar. Let stand for a few minutes then add your salt and flour, bit by bit, until it comes together . You want smooth, springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands. When you're happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth, and leave in a warm room until the dough has almost doubled in size.

Make the Tomato Sauce:
Put all the tomato sauce ingredients into a food processor with a good pinch of salt and pepper and blitz to a puree. Have a taste and season carefully, adding a bit more salt and pepper if it needs it.

Prepare the Toppings:
Meanwhile, put a lug of olive oil into a large frying pan on a medium heat. Add your sliced onions and thyme leaves and cook for 15 minutes, or until softened and golden. Take the pan off the heat and put aside.

Slit the sausages open and squeeze the meat into a bowl. Bash up the dried chilli and fennel seeds in a pestle and mortar, add these to the meat with the dried oregano, and mix well with a fork.

Preheat your oven to 200 degrees C. Divide the dough in half and oil 2 large, deep pans with olive oil. Use a rolling pin or clean hands to flatten and stretch the dough out. Roll or push the dough around each tray and really push it into the corners so you get a chubby crust a base about 1cm thick.

To Assemble:
Divide your blitzed tomato sauce between the pizzas and spread around. Scatter over the caramelized onions and dot small pinches of the sausage mixture around the top of each pizza. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chillies, a good pinch of salt and pepper, and grated Parmesan. Finally let your slices of pancetta sort of fall onto the pizzas so they curl and crisp up as they cook.

Bake the Pizza:
Place in the bottom of the oven for about 20 minutes so the base gets nice and crispy while the top is cooking. Once your pizzas are beautifully cooked, serve right away with a fresh green lemony salad.


  1. Not typical pizza but i love the idea of putting caramelized onion on pizza and i will certainly try it. And it looks very good too

  2. Thanks Irenalana. You're right, it's not a traditional pizza. It's an Americanised version, created by Italian immigrants for domestic ovens rather than the wood-fired ovens they would have used in the old country. It's different, but still good. But then again, in my house, any pizza is good pizza :)