Vegetable Pizza Pie
What's even better than a pizza? Pizza Pie! This is a great recipe that is deliciously satisfying!
Ingredients
For the dough
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml cold water
Fillings
- 400g San Marzano tinned tomatoes blitzed
- 2 x balls buffalo mozzarella
- 1 aubergine, 1 red pepper, 2 courgettes, 1 red onion, peeled and sliced 1 green pepper cut into a large dice and roasted in 100ml olive oil and cooled
- 1 small bunch basil leaves
- 100g grated pecorino
- Peanut oil and olive oil for drizzling
Method
Put all the ingredients into a kitchen aid with a dough hook and mix everything together and knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball, then drop into a clean bowl and cover. Leave to rise in a warm place for about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take 2 pieces and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread 1 with the tomato, top with mozzarella, basil, vegetables and olive oil. Wet the edges, sit the other round on top and seal the edges.
Carefully slide onto the preheated pizza stone or baking sheet bake for about 12 minutes (in a pizza oven it will take 4 to 5 minutes or until the pizza has puffed up and is fully cooked through.
Ingredients
For the dough
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml cold water
Fillings
- 400g San Marzano tinned tomatoes blitzed
- 2 x balls buffalo mozzarella
- 1 aubergine, 1 red pepper, 2 courgettes, 1 red onion, peeled and sliced 1 green pepper cut into a large dice and roasted in 100ml olive oil and cooled
- 1 small bunch basil leaves
- 100g grated pecorino
- Peanut oil and olive oil for drizzling
Method
Put all the ingredients into a kitchen aid with a dough hook and mix everything together and knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball, then drop into a clean bowl and cover. Leave to rise in a warm place for about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take 2 pieces and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread 1 with the tomato, top with mozzarella, basil, vegetables and olive oil. Wet the edges, sit the other round on top and seal the edges.
Carefully slide onto the preheated pizza stone or baking sheet bake for about 12 minutes (in a pizza oven it will take 4 to 5 minutes or until the pizza has puffed up and is fully cooked through.
