Lancewood
Lancewood
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Deep Dish Pizza
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Lancewood Deep dish Pizza

Ingredients

Base:

375 ml cake flour
125 ml semolina
15 ml sugar
5 ml salt
5 g instant dry yeast
180 ml boiling water
60 g butter

Saucy tomato & mince filling:

15 ml oil
1 onion , chopped
1 green pepper(s) , chopped
250 g mushrooms , sliced
1 garlic clove , crushed
500 g beef mince
410 g canned chopped peeled tomatoes
45 ml tomato paste
10 ml dried origanum
15 ml sugar
5 ml chilli flakes  (optional)
250 ml beef stock
salt & freshly ground black pepper  to taste
500 ml LANCEWOOD® Cheddar , grated
500 ml LANCEWOOD® Medium Fat Mozzarella , grated

Method

Base:
Mix the dry ingredients for the base together.

Add the butter to the boiling water and leave to melt. Leave to cool slightly.

Add to the dry ingredients and mix to a soft dough.

Rub with a bit of oil and place in a bowl. Cover with cling wrap. Cover with a clean kitchen cloth.

Place in a warm place and leave to rise to double in size.

Grease a 28 cm in diameter pan, suitable for use in the oven, liberally with oil.

Press the dough into the bottom and up the sides of the pan.

Saucy tomato & mince filling:
While the base is rising, prepare the filling.

Preheat the oven to 220°C.

Heat the oil and fry the onion and green pepper until soft and golden.

Add the mushrooms and fry until golden. Add the garlic and fry for 1 more minute.

Add the mince and brown.

Add the tomatoes, origanum, sugar, chillies and beef stock.

Simmer over low heat for 10 minutes until semi “dry” but still a bit saucy.

Season to taste. Mix the cheeses together and sprinkle half onto the prepared base.

Spoon the filling on top and sprinkle the other half of the cheese on top. Brush the edges of the base with olive oil.

Bake for 20 – 25 minutes until crust turns golden.


HINTS & TIPS:

  • If you don’t like you pizza too saucy, cook the filling a little longer to allow for more liquid to evaporate.
  • Place the pan on a baking sheet to catch any spills should anything spill or splatter.

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