LARGE DEEP PAN RECIPES

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CHEAT’S DEEP-PAN PIZZA | JAMIE OLIVER RECIPES



Cheat’s deep-pan pizza | Jamie Oliver recipes image

So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. Plus we’re only using one pan, meaning minimal washing up. I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Check out some more tasty flavour combos here.

Total Time 40 minutes

Yield 4

Number Of Ingredients 8

2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds
2 red onions
8 sliced jalapeños in brine
500 g self-raising flour plus extra for dusting
50 g Cheddar cheese

Steps:

    1. Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
    2. Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
    3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
    4. Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
    5. Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
    6. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
    7. Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
    8. Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
    9. Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.

Nutrition Facts : Calories 605 calories, FatContent 15.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 102.9 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 2.2 g salt, FiberContent 5.3 g fibre

LOAF PAN DEEP-DISH PIZZA RECIPE - PILLSBURY.COM



Loaf Pan Deep-Dish Pizza Recipe - Pillsbury.com image

Perfect for smaller families that have the craving for deep-dish pizza, this genius recipe is baked in a loaf pan, yielding fewer servings of the Chicago classic. We filled ours with Italian sausage, onion, green bell pepper, pepperoni, shredded mozzarella and plenty of sauce, but you can easily customize the filling to your family’s tastes!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 lb bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 package (8 oz) shredded mozzarella cheese (2 cups)
3/4 cup Muir Glen™ organic pizza sauce (from 15-oz can)
10 slices pepperoni

Steps:

  • Heat oven to 400°F. Brush bottom and sides of two 8x4-inch shiny aluminum loaf pans with olive oil.
  • Unroll dough onto large cutting board; cut in half crosswise. Let stand 5 minutes. Press each piece of dough firmly into bottom and at least 2 inches up sides of each pan. Bake 10 minutes.
  • Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Cook sausage, onion and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Remove from heat. Stir in 1/2 cup of the shredded cheese and the pizza sauce until cheese is melted.
  • Sprinkle bottom of each partially baked crust with 1/2 cup of the shredded cheese. Divide sausage mixture evenly, and spoon onto cheese layer in each of the pans. Top each evenly with pepperoni slices and remaining 1/2 cup cheese.
  • Bake pizzas 12 to 15 minutes or until crust is deep golden brown and cheese is melted. Let stand 5 minutes. Run metal spatula or sharp knife around edges of pan to loosen, and carefully remove pizzas from pan to cutting board. With sharp knife, cut each pizza into 4 wedges.

Nutrition Facts : Calories 330 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 15 g, SaturatedFatContent 6 g, ServingSize 1 wedge, SodiumContent 760 mg, SugarContent 6 g, TransFatContent 0 g

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