Ploughmans' deep pan pizza
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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 180 g good quality sliced ham.
- 1 portion of pizza dough
- Cornmeal for dusting
- 150 g (5 oz) Feta cheese, crumbled or sliced
- 50 g (2 oz) freshly grated Parmesan cheese
- 1 400 g can of chopped peeled 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
- Pre-heat 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
- Spray or lightly oil a deep 25cm (10") pizza dish or pan
- 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
- 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 to make a lid
- Pinch the lid so it joins the base and make a few slashed in the top for steam to escape
- Mix another third of the Parmesan cheese with the oregano and black pepper and mix into the tomatoes
- Spread the tomato mixture over the top of the dough
- Top with remaining crumbled feta cheese and the rest of the Parmesan cheese
- Bake for 45 minutes, resting a sheet of tin-foil on top of the pizza for the final 10 minutes
- 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.