Meals and Courses

Deep-Pan Meat-Feast Pizza

cook 30 mins
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 2 small eggs, lightly beaten
  • 4 tablespoons sun-dried tomato purée
  • 1 tablespoon olive oil
  • 3–4 tablespoons milk
  • 150 g (5 oz) thinly sliced meats, such as salami, prosciutto and garlic sausage
  • 125 g (4 oz) mozzarella cheese, thinly sliced
  • 50 g (2 oz) mixed pitted olives (optional)
  • chilli oil, to drizzle (optional)
  • mixed salad, to serve (optional)
  • Sift the flour and baking powder into a bowl, then add the salt, pepper and oregano.
  • Add the eggs, half the tomato purée, the olive oil and enough milk to create a soft dough. Flatten into 1 or 2 circles about 1 cm (½ inch) thick and place on a baking sheet.
  • Spread the remaining tomato purée over the pizza base(s) and top them with the sliced meats, mozzarella and olives. Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10–15 minutes, until the base is crisp and the topping melted. Cut into wedges, drizzle with chilli oil, if desired, and serve with a mixed salad, if liked.
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