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Lucy Loves… Deep Pan Pepperoni Pizza

Categories: East Sheen,East Sheen News,News

This week, with so much football on, let’s console ourselves with a delicious TV dinner.

I seem to have a pizza recipe for all occasions. I love my White No Knead Pizza when time is tight and sometimes only an over stuffed Stromboli will do. So when I found this Deep Pan Pepperoni Pizza recipe, I almost didn’t bother trying it, but I’m so glad I did. Pinterest is choc full of recipes cooked in a cast iron pan, some of which I have fallen in love with, so I was wooed by this Deep Pan Pepperoni Pizza from the start. Deep-pan-pepperoni-pizza-recipe-lucyloves-east-sheen-villageThe next 4 weeks in our house will be wall to wall World Cup football so what better time to feature this wonderful pizza recipe, the ultimate TV dinner.
I have a couple of cast iron pans, bought super cheaply and used for all sorts of things. The heat of the pan cooks dishes evenly and at a high temperature so, as it transpires, they are amazing for this Deep Pan Pepperoni Pizza. The dough is a simple one, and only takes an hour to rise so can be made with your handbag still on your arm as you walk in the door from work; with dinner on the table only an hour and 20 minutes later. The base is thick, tasty and crisp, with my topping choices suiting my family perfectly. Feel free to top away to your hearts content. The original recipe, with thanks to Sainsbury’s, called for ham and pineapple, but there would be no chance I could lure George into eating that, but if that’s your favourite, go for it. I used some organic passata as my sauce, but use your favourite here too, or make your own if you have time on your hands. Then add a generous layer of pepperoni slices, some chewy mozzarella and some parmesan or strong cheddar as we love cheese. Plenty of dried oregano and a spritz of olive oil then this Deep Pan Pepperoni Pizza starts its cooking process over a high heat on the hob. Once it has a lovely crisp bottom, you are only 15 minutes in a hot oven away from pizza perfection.
I cannot enter our living room at the moment without having to watch two obscure world football teams fighting it out. I don’t mind football but I do draw the line at watching every game. That said, a slice of this pizza would make any match seem bearable. Come on England.

This post will feature on Lucy Loves later this week.

Deep Pan Pepperoni Pizza Recipe

Makes 1 x 9 inch pizza, enough for 1 teen, 2 lesser appetites

You will need a cast iron or oven proof frying pan, around 23cm or 9inches in diameterDeep-Pan-Pepperoni-Pizza-recipe-from-Lucy-Loves-east-sheen-village

  • Base
  • 250g strong bread flour
  • 1 teaspoon active dried yeast, the sort you add to the flour, not to water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 150ml warm water
  • Toppings– this is just a guide, please use your favourites
  • 1 teaspoon olive oil
  • Passata or tomato sauce of your choice, I used around 5 tablespoons
  • Pepperoni slices, around 40g
  • Approx 50g mozzarella
  • 25g parmesan or strong cheese, gratedDeep-pan-pepperoni-pizza-recipe-lucyloves-east-sheen-village
  • 1-2 teaspoons dried oregano
  • Salt and pepper
  • a few fresh oregano or basil leaves and more to garnish

Either using your stand mixer or in a large bowl, measure out the strong bread flour, teaspoon of yeast and salt and mix. Measure out the warm water and the olive oil then mix to form a soft dough. Using the dough hook on your mixer, knead for 10 minutes or knead by hand on a lightly floured work surface. The dough will feel elastic and smooth when ready.

Oil a bowl or your mixer bowl and leave the dough, covered, in a warm place for around an hour or until plump and well risen.

When the dough is ready, pre heat your oven to 220 degrees fan assisted and oil your oven proof frying pan. Knock the dough back and knead again very briefly. Shape into a circle then roll out to just slightly larger than your pan.Lucy-loves-deep-pan-pizza-recipe-east-sheen-village

Press the dough into your pan ensuring it reaches the edges and is level-ish. Drizzle with a scant teaspoon of olive oil then spoon on the tomato sauce of your choice and smooth over the base of your pizza. Sprinkle on the dried oregano then lay on the pepperoni slices. Top with the mozzarella then sprinkle on the grated cheese. Season with a little salt and pepper then put the pan on the hob.

Cook on the hob over a high heat for around 3 to 5 minutes, keeping an eye on the base. You need the dough to start puffing up around the edges and the base to start turning golden brown. Place the whole pan into your pre heated oven cook for a further 15 to 20 minutes, or until the toppings are crisp and golden brown and the base is cooked through.

Garnish with some fresh oregano or basil and cut into generous wedges. Serve with some salad, olives or just a beer.






Author: Lucy Kellett