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{{#seo:
|title=Ploughmans' deep pan pizza, British recipe
|titlemode=replace
|keywords=#dough #parmesancheese #fetacheese #ploughmansdeeppanpizza #tomatoes #ham #pizzadough #oregano #feta #branstonpickle #blackpepper
|hashtagrev=032020
|description=Following the success of the Chicago deep pan pizza, I have made many versions of the deep-dish pizza
}}

Following the success of the [[Chicago deep pan pizza|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.
{{recipesummary
|TotalCalories = 1888
|PortionCalories = 472
|DatePublished=7th June 2013
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 hours, 25 minutes
|PrepTime = 1 hours 40 minutes
|CookTime = 45 minutes
|Image = [[Image:Creating Ploughmans' deep pan pizza.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Gorgeous!!!''

5/5

There is no better 'proper' pizza 🍕🍕🍕

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

===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!

{{RecipeIngredients
| 180 g good quality sliced [[ham]].
| 1 portion of [[Pizza dough|pizza dough]]
| [[Fine yellow cornmeal|fine yellow cornmeal]] for dusting
| 150 g (5 oz) [[Feta cheese]], crumbled or sliced
| 50 g (2 oz) freshly [[Grated|grated]] [[Parmesan cheese]]
| 1 400 g can of chopped peeled [[Tomatoes|tomatoes]], left to drain over a coarse sieve for 15 minutes or more.
| ½ teaspoon of dried [[oregano]]
| Freshly ground [[black pepper]]
| 4 tablespoons [[Branston pickle]]

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
* Make the [[Dough|dough]] as instructed
<gallery widths=250px heights=250px perrow=5>
Image:Ploughmas deep pan pizza ready to rise.jpg|thumb|300px|right|Left to rise for an hour or so
Image:Branston Pickle pizza.jpg|thumb|300px|right|Plenty of Branston pickle
</gallery>
===Method===

{{RecipeMethod

| [[Spray]] or lightly [[Oil|oil]] a deep 25cm (10") pizza dish or pan
| Roll out two thirds of the [[Dough|dough]] to about 3mm and line a pan so the [[Dough|dough]] just overlaps the edges and trim any excess
| Sprinkle the base with two thirds of the [[Feta cheese]]
| Layer the ham over the cheese.
| Spread the [[Branston]] in a thick layer, over the ham.
| Sprinkle with one third of the [[Parmesan cheese]]
| Roll out the remaining [[Dough|dough]] to make a lid
| Pinch the lid so it joins the base and make a few slashed in the top for [[Steam|steam]] to escape
| Mix another third of the [[Parmesan cheese]] with the [[oregano]] and [[black pepper]] and mix into the [[Tomatoes|tomatoes]]
| Spread the tomato mixture over the top of the [[Dough|dough]]
| Top with remaining crumbled [[feta cheese]] and the rest of the [[Parmesan cheese]]
| [[Bake]] for 45 minutes, resting a sheet of [[Tin-foil|tin-foil]] on top of the [[Pizza|pizza]] for the final 10 minutes
| Allow to cool for 5 minutes before slicing and serving
}}
===Serving suggestions===
Serve with a [[Green salad|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.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Bread and baking]]
[[Category:Main courses]]
[[Category:Pizza recipes]]
[[Category:Baked or roasted]]
[[Category:Favourite recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/fetacheese|#fetacheese]] [[Special:Search/ploughmansdeeppanpizza|#ploughmansdeeppanpizza]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/ham|#ham]] [[Special:Search/pizzadough|#pizzadough]] [[Special:Search/oregano|#oregano]] [[Special:Search/feta|#feta]] [[Special:Search/branstonpickle|#branstonpickle]] [[Special:Search/blackpepper|#blackpepper]]
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