Deep pan pepperoni pizza pie

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Deep pan pepperoni pizza pie
Deep pan pepperoni pizza pie
Servings:Serves 4
Calories per serving:370
Ready in:1 hour, 15 minutes
Prep. time:30 minutes
Cook time:45 minutes
Difficulty:Easy
Recipe author:Chef
First published:8th March 2013
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This is a simplified version of Chicago deep pan pizza that can be quickly made with no fuss. Quite a good recipe to try if you want to impress. With a side-salad it will easily serve 4 people.


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Ingredients

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Mise en place

Method

  1. Drain the canned tomatoes, add the herbs and season with salt and pepper
  2. Spray or oil a deep pan pizza dish or a small oven tray
  3. Roll out 2/3rds of the dough to about 3mm and line a pan so the dough just overlaps the edges and trim any excess.
  4. Students: a wine bottle, beer bottle or even beer-can makes a good substitute for a rolling pin!
  5. Sprinkle the base with the Cheddar cheese and the sliced pepperoni
  6. Roll out the remaining dough to make a lid
  7. Wet the edge of the dough so you can make a good seal
  8. Pinch the lid on and roll the edge over so it joins the base
  9. This time I'm not making any holes in the lid so it should puff up - might be fun!
  10. Top with the torn mozzarella and then dab on the tomato topping
  11. If you have enough spare time leave in a warm place for an hour or so to let it rise first.
  12. Bake for 45 minutes, resting a sheet of tin-foil on top of the pizza towards the end if it looks as though it might start to burn.
  13. Allow to cool for 5 minutes before slicing and serving

Serving suggestions

Serve with a green salad

Variations

Add whatever you fancy, just don't add too much topping or let it get too wet of it could end up rather soggy.

Finely grated parmesan cheese sprinkled on the top gives a nice toasty crust.

See also

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