Grandma Pizza Pie Recipe

Pizza pie

Name: Pizza pie
Total time: 45 min
Yield: Serves 6
Cuisine: American, Italian
Ingredients: 300g plain flour plus extra for dusting; 7g sachet fast-action dried yeast; olive oil; 400g tin chopped tomatoes; 2 cloves garlic roughly chopped; 2 tbsp olive oil; 1 tsp dried oregano; 150g grated mozzarella; 1/2 red onion thinly sliced; 8 Peppadew peppers sliced; 20 slices pepperoni

Janine Ratcliffe

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Serves 6

Easy

Total time: 45 mins

+ Rising + Proving

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A crisp baking-tray-baked pizza, made famous by Italian-Americans, this 'grandma pie' pizza is loaded with spicy Peppadews and pepperoni

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Alternatives

Complete the dish

Try our easy, showstopping pizza pie recipe, then check out our margherita pizza, detroit-style pizza, pepperoni pizza and vegan pizza. Learn how to make your own pizza dough, then read the lowdown on pizza styles and where to find them.

Take your pizza-making skills to the next level with our pizza sauce.

Ingredients

Nutrition

300g plain flour

plus extra for dusting
7g sachet fast-action dried yeast
olive oil

TOPPING

400g tin chopped tomatoes
2 cloves garlic

roughly chopped
2 tbsp olive oil
1 tsp dried oregano
150g grated mozzarella
1/2 red onion

thinly sliced
8 Peppadew peppers

sliced
20 slices pepperoni

Nutrition: per serving

kcal374
fat16.2g
saturates5.7g
carbs42.8g
sugars4.1g
fibre3.3g
protein12.7g
salt1.8g

Method

step 1

Stir together the flour, yeast and 1 tsp salt in a bowl. Measure 150ml of warm water in a jug and add 2 tbsp of olive oil. Gradually mix the water into the flour until a dough forms. Tip out onto a lightly floured worksurface and knead for 8 minutes, until smoother and more elastic. Put in an oiled bowl, cover with a tea towel and leave to rise for 1 hour.
step 2

Drain the tomatoes in a sieve for 10 minutes (save the juice for a bloody mary), then whizz the pulp in a food processor or blender with the garlic and 1 tbsp of olive oil. Stir in the oregano, ½ tsp of sea salt and lots of black pepper.
step 3

Generously brush a baking tray (approximately 25cm x 35cm) with olive oil. Punch the dough down in the bowl a few times to knock out the air, then tip into the baking tray. Use your hands to gently push and stretch the dough to fill the tray. Leave in a warm place for 30 minutes until the dough has started to puff up.
step 4

Heat the oven to 220C/fan 200C/gas 7. Spoon 3-4 generous tbsp of sauce over the dough and spead out in a thin layer (freeze the rest). Scatter over the mozzarella, onion, peppers and pepperoni. Drizzle with another 1 tbsp of olive oil and season with lots of cracked black pepper. Cook for 25 minutes or until the dough is golden underneath and the toppings are bubbling. Slice to serve.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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