Napoli Sausage & Mushroom Pizza Pie
Serves 6 – 8.
In the colder months over autumn and winter we often find ourselves calling for all those comforting foods that keep us warm and whilst we haven’t yet tried soup on a pizza we have combined one other firm cold weather staple – the pie. Pizza and a pie, what more could any dinner plate ask for?
By adding the warmed tomato sauce after we have baked the pie we ensure the base and crust retains crunch and doesn’t become soggy.
Our Napoli sausage and mushroom pizza pie is a perfect marriage of an entire meal in one dish, almost cornish pastiesque! The fennel and pepper in the sausage meat adds delicate hints of fragrance and spice, mushrooms add eartiness and onions a sweet bitterness and lashings of cheese that melts inside, with a final topping of tomato sauce that sits atop the pizza crust topping. We finished our pie off with a few drops of ricotta cheese. A real bonus with this pie is that you can “hide” vegetables inside for those fussy little ones who may not be fans of the healthier stuff!
Add all your toppings.
- Unsalted butter for rubbing on the pan
- 3 Great Balls of Flour dough balls
- Flour and semolina mix
- 225g Uncooked Napoli style Fennel and Pepper sausagemeat.
- 1 x 500g Great Balls of Flour Tomato Sauce
- 1 red onion, thinly sliced.
- 1 Red pepper, sliced.
- 200g mushrooms, quartered (we used wild forest)
- 300g Julienne Fior di Mozzarella
- 80g pepperoni or premium pepperoni
- 1 finely chopped garlic clove
- A good handful of finely grated parmesan
Take 3 balls and defrost them in the fridge as per our how to guide. When chilled combine two balls into one larger ball. Find a suitable pan, you could buy a deep pan pizza pan but we just used a small roasting pan, butter the pan all around. Roll out your dough ball and coat it in the flour and semolina mix, then carefully lay it over the pan and press in being careful to ensure no holes. The dough will overhang, just trim the excess later. Let it rest for 30 minutes. Whilst the dough is resting preheat your oven to its maximum temperature, placing a stone or steel on the middle shelf if you have one.
Working quickly add a layer of mozzarella (about half), then all of the rest of the ingredients add another layer of mozzarella, then finish the topping around 2/3 of the parmesan and the garlic.
Now take the other ball, roll it out and lay this carefully over the topped pie filling. Crimp the dough together by holding your left thumb on a slight angle at the edge of the pan and take your left index finger under the pie top and crimp over your thumb, pressing both together to seal. Work your way around the pie top.
Cut three 4 cm slits in the centre of the pie to allow steam to escape.
Place the pan in your oven on top of you steel or stone, if using. Bake for 12 minutes and then rotate 180º and cook for a further 10 – 12 minutes until you crust has expanded and is nicely browned.
Remove the pie from the oven and let rest for 10 minutes. During this time warm your tomato sauce, which should be warm but not boiling.
Working with a spatula carefully loosen the sides and base of the pie from the pan and carefully remove it to a large serving dish or your cutting board.
Add the tomato sauce ensuring the hole pie top is covered. Dot a few pieces of Ricotta cheese on, if desired, and sprinkle with the remaining parmesan cheese.
Cut into six or 8 slices and serve with a nice side salad or cut vegetables.
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