Chicago Style Pizza Pie
The pizza dough is easy enough to mix together by hand but if you find a food processor or some such other machine easier, then by all means go at it.
Ingredients
- 290g flour
- 1 tsp yeast
- 40 ml olive oil
- 165 ml water
- 400g tin of whole peeled tomatoes
- 2 garlic cloves, sliced
- 150g pork & fennel sausage meat, skins discarded
- generous handful of basil leaves
- 150g mozzarella grated
method
Blend the dough ingredients together and knead briefly so there are no dry flour bits then set aside in a warm place covered to prove for 30-60 min.
Meanwhile, cook the tinned tomatoes and sliced garlic together to drive off most of the moisture from the tomatoes. Set aside and let cool to room temperature.
Roll out the dough large enough to line a 25cm diameter metal pie tin. Lightly oil the pie tin then add the rolled out dough. Allow it to settle and rise somewhat for 15-30 minutes.
Layer the tomato mix on top of the pizza base, add the nubbins of sausage meat, scatter with basil leaves and top with mozzarella.
Bake at 190 degrees Celsius for 25- 30 minutes or until golden brown and bubbly on top.
Please let it cool just a little bit before cutting and serving. You have been warned.
