Want to try a non-traditional pie that is just as delicious as your favourite slice? This pizza pie is filled with all your favourite pizza toppings, but stuffed into pie dough instead! It's a huge hit with kids, and perfect for customising to whatever ingredients you have to hand or would prefer to use.
Make the dough up to a day ahead so all you have to do is roll, stuff and bake! That's amore...!
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Yields:
6 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Cal/Serv:
435
Ingredients
For the filling
1 Tbsp. extra virgin olive oil, plus extra to brush
1 red onion, finely sliced
125 g piece chorizo, cut into 1cm pieces
2 red peppers, deseeded and roughly chopped
50 g pitted black olives
1 Tbsp. dried oregano
3 Tbsp. tomato purée
200 g cherry tomatoes
400 g tin chopped tomatoes
125 g ball mozzarella cheese, finely chopped
For the dough
350 g strong white plain flour, plus extra to dust
7 g sachet fast-active dried yeast
2 Tbsp. olive oil
Directions
Step 1
In a large bowl, mix flour, yeast and 1tsp salt. In one go, add oil and 200ml warm (not hot) water and mix to a soft but not sticky dough (adjust with water/flour as needed).
Step 2
Tip on to a floured work surface. Knead for 5min or until smooth and elastic. Cover with the empty upturned bowl and leave to rise for 30min.
Step 3
Heat oil in a large deep frying pan and gently cook onion until softened - about 10min. Turn up the heat to medium, and add chorizo and peppers. Fry for 5min, then stir in olives, oregano, tomato purée, cherry and tinned tomatoes, and some seasoning. Bubble for 10min, stirring occasionally, until thick and pulpy. Check seasoning. Take off heat and set aside.
Step 4
Preheat oven to 200°C (180°C fan) mark 6. Grease a 20.5cm round springform or loose-bottomed cake tin. Roll out ⅔ of the dough on a lightly floured surface and use to line base and sides of the tin, leaving 2.5cm overhanging the sides. Stir mozzarella into filling and pile into the tin. Level.
Step 5
Roll out remaining dough to make a circle just larger than 20.5cm. Brush top edge of overhang dough with a little oil, then lay dough circle over the filling. Crimp edges tightly to seal, lifting them up so they come within the sides of the tin. Brush top with oil.
Step 6
Bake for 35min until golden. Let sit for 10min before unclipping and serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
