Smokey Piggy Pizza Pie

No votes yet.
Please wait...
Difficulty
moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1 .
For the dough
200 grams
Strong white bread flour
1 tsp
Fast action dried yeast
1/2 tsp
Salt
1 tbsp
Olive oil
120 ml
Warm water
2 .
For the filling
80 grams
chorizo - finely chopped
1 medium
White onion - peeled and finely chopped
4 whole
Bacon rashes - chopped
1 Splash
Oil
2 large
Smoked sausages - sliced
10 Slices
Pepperoni
1 medium
Green pepper - deseeded and finely sliced
1 medium
Courgette - finely chopped
400 g tin
Chopped tomatoes
1 tbsp
Tomato Puree
1 tsp
Oregano
1 Twist
Salt and pepper
130 grams
Mature cheddar cheese - grated
2 medium
Egg - Beaten
1 handful
Parmesan cheese - finely grated
Smokey Piggy Pizza Pie
  1. Combine the flour, yeast and salt together in a bowl and make a well in the middle. Mix the oil into the warm water and pour into the well in the middle of the bowl. Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl. Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic. Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film. Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size.
  2. While the dough is rising, take this opportunity to make your smoky piggy sauce. Heat a large saucepan to a medium temperature and fry the chorizo until the oil has seeped from it and its turning crispy. Add the onion to the pan and cook until soft. Stir in the bacon cook until the bacon has turned pink – you may need to add a splash of oil to the pan at this point. Add the remaining meat, courgette and peppers and cook for 5 minutes to soften slightly – stirring regularly so as not to stick. Pour in the tomatoes, the puree and the oregano; bring to the boil and then simmer for 20-30 minutes until the sauce is lovely and thick. – season the mixture to taste. Once thickened turn the heat off to allow the mixture to cool, otherwise this can make the dough really sticky.
  3. Pre-heat the oven to 200’C
  4. When the dough has doubled in size, knock it back and divide it into 4, roll each dough out until it is about 1mm thin into a circular shape. Ladle the sauce onto one half of the pizza dough – you will want this thick, not spread like a normal pizza. Top with a handful of the cheese and the fold the other half of the pizza over the filling. Roll and tuck in the edges to seal – it may help to rub with a dip of water to make sure it is fully sealed.
  5. Place the pizza pie on a baking tray or pizza stone and repeat the process with the reaming dough (you may need 2 trays). Mix together the eggs and the parmesan and brush the top of the pies with this. Place in the oven and bake for 20-25 minutes, until the top is golden and crispy and the dough hard to touch.
  6. Serve with a plate of salad and enjoy.

No comments yet, be the first to leave one!