Jamie Oliver Pizza Pie Recipe
A deep-pan pizza that's a cross between a pizza and a pie!
Jamie's book 'Save with Jamie' is aimed at shopping smart, cooking cleverly and having less waste.
Before you make this, be sure to read my Top Tips!
I've just had a go at making the American Hot Pizza Pie and although the recipe was easy to follow since the recipe makes four good-sized pizzas you can cook one or two and freeze the others before the cooking stage.
Top Tips!
I found the dough recipe only made 2 pizzas because mine were only very slightly bigger than Jamie's and I'm not too sure how just the one tin of tomatoes would stretch.
Only use good quality tomatoes or your pizza sauce will be too wet and ruin the pizza.
Don't fuss about using ciabatta to dust the tins, I use semolina and it works just as good if not better!
Here's the pizza pie ready for the oven, you can either cook it in a tin or in an ovenproof frying pan and pop it straight into the oven.
Once it's been baked in the oven for about 20 minutes you have this lovely golden soft crust cheesy pizza pie!
Save with Jamie book is a nice big hardback book. With 120 money-saving meals, there are bound to be loads you will want to make. Covering a wide range of lovely ingredients you'll find recipes to suit everyone's taste.
I love the back index which shows every recipe in the book in a small thumbnail picture and lists the content of calories, and fat including saturated fat, carbs and sugar.
As Jamie says this book has big flavours and comfort food that makes you feel happy. Every recipe is of great value and cheaper per portion than an average takeaway.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
American Hot Pizza Pie - Jamie Oliver
This pizza pie is easy and delicious but please be sure to read my Top Tips in my blog post.
Ingredients
- 1kg strong white bread flour or Tipo '00' flour, plus extra for dusting
- 1½ teaspoons fine sea salt
- 1 x 7g sachet of dried instant yeast
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 teaspoon dried oregano
- 1 x 400g tin of chopped tomatoes - I use the brand Cirio
- 1 tablespoon of red wine vinegar (or liquid from the jalapeño jar)
- 50g ciabatta or stale bread (or use semolina as I do)
- olive oil
- 6–8 quality sausages (at least 80% meat)
- 1 red onion
- 25 slices of pickled jalapeño (or 2 fresh green chillies finely sliced)
- 150g Cheddar cheese or mozzarella
- 1 heaped teaspoon fennel seeds
- 1 good pinch of smoked paprika
Instructions
- Put the flour and 1½ teaspoons of sea salt into a large bowl and make a well in the middle. Add 600ml of tepid water to the well and stir in the yeast.
- Add the extra virgin olive oil and use a fork to gradually bring in the flour, then pat together into a dough.
- Knead on a flour-dusted surface until smooth and springy. Place in a bowl, cover with a damp tea towel and leave somewhere warm until doubled in size (roughly 1 hour).
- Meanwhile, peel and finely slice the garlic and put it into a blender with the oregano, tomatoes and 1 tablespoon of vinegar or liquid from the jalapeño jar.
- Whiz until smooth, season and put aside. In a food processor, blitz the bread into fine breadcrumbs.
- Oil 4 round tins roughly 30cm wide (although I found I could only make 2 pizzas) and lightly dust with the breadcrumbs or semolina if using instead.
- Preheat the oven to 200ºC/400ºF/Gas 6.
- Knock the dough back, then divide it into four and stretch or roll out each piece on a flour-dusted surface to about 30cm wide.
- Place in the tins, pushing the dough up the sides to create a crust, then let them prove for another 15 to 20 minutes.
- Divide the sauce between your pizza bases. Squeeze the meat out of the sausage skins, then sprinkle over the pizzas.
- Peel and finely slice the onion, toss it in a drizzle of olive oil and scatter over the top with the sliced jalapeños or chilli and bombs of cheese.
- Bash the fennel seeds and paprika in a pestle and mortar until fairly fine, then sprinkle over the pizzas from a height. You can cover any remaining pizza dough with clingfilm and pop it into the freezer for another day.
- Bake the remaining pizzas for around 20-25 minutes until the cheese has melted and the base is golden, puffed up and crispy.
- You can cook your other pizzas straight from the freezer, just increase the time to 30 minutes and make sure they're piping hot throughout before serving.
I'm glad you mentioned it. I didn't realise it was on. Not watching much except on replay. Will have to look for book too!
ReplyDeleteI can't wait to get this book (available here in October). I am so glad he stuck with the formula of making the recipes nutritionally balanced, and providing the breakdowns. I can always use to save money, so I'm sure I'll be trying quite a few of them out!
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