Ploughmans' deep pan pizza

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Ploughmans' deep pan pizza
Ploughmans' deep pan pizza
Servings:Serves 4
Calories per serving:472
Ready in:2 hours, 25 minutes
Prep. time:1 hours 40 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:7th June 2013
Left to rise for an hour or so
Plenty of Branston pickle

Following the success of the Chicago deep pan pizza, I have made many versions of the deep-dish pizza. This recipe is inspired by the Ploughmans' lunch: ham, cheese, Branston pickle, tomatoes and variations thereof. Following a true ploughmans', obviously Cheddar would be the cheese of choice, however, I spotted some lovely oak barrel aged feta so used that instead.

These deep-dish pizzas are excellent cooked the moment the dough has been made, but if time and conditions allow, they are even better if left in a warm place to rise first. They then become light and airy with a sponge-like texture. As this is a rare warm sunny day, I'm going to leave this one out to rise for a few hours before it's cooked.

How to ensure a crispy base

Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the pizza dough. I've found the best way is to use a meta-based pan, similar to a baking tray. The metal base gets hot enough to crisp the base properly. I have a really heavy rectangular Le Creuset baking tray that is absolutely ideal. It seems a shame as it will mean I'll never use my earthenware deep pan pizza dish again!


Ingredients

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Mise en place

  • Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
  • Make the dough as instructed

Method

  1. Spray or lightly oil a deep 25cm (10") pizza dish or pan
  2. Roll out two thirds of the dough to about 3mm and line a pan so the dough just overlaps the edges and trim any excess
  3. Sprinkle the base with two thirds of the Feta cheese
  4. Layer the ham over the cheese.
  5. Spread the Branston in a thick layer, over the ham.
  6. Sprinkle with one third of the Parmesan cheese
  7. Roll out the remaining dough to make a lid
  8. Pinch the lid so it joins the base and make a few slashed in the top for steam to escape
  9. Mix another third of the Parmesan cheese with the oregano and black pepper and mix into the tomatoes
  10. Spread the tomato mixture over the top of the dough
  11. Top with remaining crumbled feta cheese and the rest of the Parmesan cheese
  12. Bake for 45 minutes, resting a sheet of tin-foil on top of the pizza for the final 10 minutes
  13. Allow to cool for 5 minutes before slicing and serving

Serving suggestions

Serve with a green salad

Chef's notes

A fantastic pizaa. The oak barrel aged feta made a really nice change for a pizza. Will have to use it again.

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