So, the night before making up the pizzas I did lots of prep: made dough, sauce and sausage; sliced the mozzarella and grated the grana padano. I meant that the assembly was pretty simple.
The dough had risen more than I expected, and meant I had more dough than I would have needed for a smaller 9″x2″ pan – I had to cut off some excess!
When I first took the pizzas out, after about 30 minutes cooking, the sausage was not cooked through – I think perhaps Gas Mark 8 or 9 would have been better. I will test this out to get the right temp and cooking time!
The sausage was the best bit, in my opinion! The other filling was pretty ancillary in comparison. The artichokes and olives was a good filling. As was the spinach and feta, but created alot of goo in the pie, which made a lovely mess everywhere when cut open!
Anyway, after a bit more cooking, the pies were cooked through and were an absolute hit! Fabulous flavours and very impressive to look at too! This will be our new favourite dish.
So, assembly. I basically followed the original blog post, with a few tweaks here and there…
- Place the dough on a lightly greased work surface. Divide the dough into two pieces: one should be about three-quarters of the dough; the other, one-quarter. Divide each piece of dough in half again; you’ll now have four pieces of dough: top and bottom crusts for two 9” stuffed pizzas.
- Start with one of the larger pieces of dough. Stretch, then roll the dough into a round large enough (about 15” to 16”) to line the bottom and sides of one pan, with some overhang. Roll one of the smaller pieces of dough into a circle about 9” in diameter. Cover both pieces of dough, and go away for 15 minutes, or use the time to roll out the other two pieces of dough. Either way, you want to let your rolled-out dough rest for 15 minutes; it relaxes the gluten, allowing you to handle the dough without it shrinking.
- Butter the bottom and sides of your pans – I used two 9″x3″ springform pans, but 9″x2″ regular cake pans would be fine too. Drizzle olive oil in the bottom of each.
- Fold the larger piece of dough into quarters and center it in the pan. Unfold the dough to cover the bottom and sides of the pan, with a little overhang.
- Take half the sausage, and pat it into an 8” round, to nestle into the crust. Top this with about 450g sliced mozarella (make sure this is pizza mozarella, not the wet kind).
- Add your fillings of choice. I made two different pizzas: one (inspired by the original blog) was tinned artichokes and black olives, and the other feta and spinach.
- Put the smaller piece of rolled-out dough atop the fillings. Crimp together the top and bottom crusts. Cut slashes in the top, to allow steam to escape as the pizza bakes. Repeat the whole process with the remaining dough and ingredients, making another 9” round pizza.
- Cover the pizzas, and let them rest for about 30 minutes. During this time preheat the oven to 425 degreesF/220 degreesC/gas mark 7.
- Just before baking, top the pizzas with the sauce and sprinkle with Parmesan/grana padano. Put the pizzas in the oven. Bake till the crust is golden brown and the filling is bubbly, 20 to 25 minutes. Remove the pizzas from the oven, and allow them to rest for about 15 minutes.
- If you’re using a regular cake pan, loosen their edges and gently turn them out of the pan onto a rack to cool. If you’re using a springform pan, it’s super easy to remove the pie. Cut into wedges and serve immediately.