Thought I would try something a little different. Nothing wrong with pizza as it is but these pizza pies are honestly amazing!
Obviously you can personalise your pizza pies with whatever fillings you want, the process remains the same!
- 200g Plain Flour
- 1tsp Salt
- 3.5g Dried Yeast (half a packet)
- 1/2 tsp Sugar
- 1tbsp Olive Oil
- Flour for rolling
- Can of Chopped Tomatoes
- Mixed Herbs
- Splash of Vinegar
- 12g Garlic (chopped)
- 1 tbsp Tomato Puree
- 100g Grated Mozzarella
- 35g Pepperoni Slices (chopped)
- 20g Salted Butter
- Combine flour, salt, yeast and sugar.
- Make a well and add oil and 120ml warm water.
- Mix until it forms a dough.
- Knead the dough for approximately 3 minutes.
- Put dough in a bowl and cover with a towel, leave to rise for 1 hour or until it has doubled in size.
- Preheat the oven to 200°C
- Tip dough onto a floured work surface and knead again until the dough is no longer sticky.
- Roll dough out until approx 5mm.
- Using one large circle cutter make the base of your pies (it should run up the sides of the cupcake tin), then using a smaller cutter make the lids for your pies. Do these in pairs to make sure you have the same number of each.
- Wipe the inside of your cupcake tin with oil so that the dough doesn’t stick.
- Place your pie bases inside the cupcake tin and push in to fill the container.
- For the sauce, blend the chopped tomatoes, herbs, vinegar, half of the garlic and tomato puree.
- Place a spoonful of tomato sauce into each of the bases, then top with grated cheese and small slices of pepperoni.
- Once full, oil the rim of the pie crust and place the lids of your pies and thoroughly crimp around the edges to join the two parts, then make a small incision on the top of each pie.
- Melt the butter and remaining garlic in a bowl and brush over the pies.
- Bake for 15-20 minutes
Pro Tip: Use any leftover dough, garlic butter and mozzarella to make a cheesy garlic bread!