Chef's Delight: Deep Pan Pizza
- Recipe by Adrian Martin -
INGREDIENTS
For the base
400g “00” Flour
7g Fast Acting Yeast
8g Salt
240ml Water
400g sausage meat
1tsp smoked paprika
1tsp fennel seeds
1tsp black pepper
Roma Pizza Sauce Tin
Pinch of salt and paper
Round slices of mozzarella
Fresh basil
Good quality olive oil
Shamrock semolina
Parmesan cheese or cheddar
METHOD:
Preheat oven to 200C / Gas Mark 6
For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
While proving make the sausage meat mixture. Add the spices to a pestle and mortar and crush them until they combine nicely. Add them to the sausage meat mixture and then mix really well.
Line a large cast iron pan with semolina flour.
When the dough is ready, knock it back and dust a surface with flour and roll it out to a round.
Place the pizza into the cast iron pan, lay in the mozzarella slices, add little small amounts of the sausage meat on top of the cheese then pour over the tomato sauce and smooth it out. Grate the cheese on top and then pick over the herbs. Season with salt and pepper and then bake for 25-30mins. Enjoy!
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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