Deep Pan Pizza with Cheesy Stuffed Crust
Ingredients
- 250 g strong white flour, plus extra to dust
- 1 tsp. fast-action dried yeast
- 2 tbsp. olive oil, plus extra to grease
- 2 tbsp. tomato purée
- 75 g passata
- 1/2 tsp. sugar
- Small handful basil, leaves picked and roughly chopped
- 175 g mozzarella
- 25 g Parmesan or vegetarian Italian-style hard cheese, finely grated
- 2 tsp. garlic granules
Instructions
- In a medium bowl mix the flour, yeast and 1tsp fine salt. Add the oil and 150ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, or until smooth and elastic. Return to the bowl, cover and leave to rise for 1hr, or until doubled in size.
- Meanwhile in a non-metallic bowl mix the tomato purée, passata, sugar, most of the basil and some seasoning. Set aside until needed. Slice 100g of the mozzarella into long thin strips. Set aside.
- Preheat oven to 220°C (200°C fan) mark 7. Grease a 25cm round, shallow oven-proof frying pan or serving dish. Press/stretch the dough into the base of the pan/dish and part-way up the sides. Arrange the mozzarella strips along the edge of the dough, then fold the dough over the mozzarella and press down to seal, to create the stuffed crust.
- Spread the tomato sauce over the pizza base. Tear the remaining mozzarella and scatter over the sauce. Mix the grated hard cheese, garlic granules, remaining basil and plenty of seasoning. Scatter over the crust. Cook for 25min, or until the crust is golden and the cheese is burnished. Transfer to a board and serve with a green salad, if you like.
