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
1Tbsp.
extra virgin olive oil, plus extra to brush
1
red onion, finely sliced
125g
piece chorizo, cut into 1cm pieces
2
red peppers, deseeded and roughly chopped
50g
pitted black olives
1Tbsp.
dried oregano
3Tbsp.
tomato purée
200g
cherry tomatoes
400g
tin chopped tomatoes
125g
ball mozzarella cheese, finely chopped
For the dough
350g
strong white plain flour, plus extra to dust
7g
sachet fast-active dried yeast
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
