the Sage Test Kitchen

Meat Lovers Pan Pizza

Name: Meat Lovers Pan Pizza
Cook time: 900 s
Total time: 52200 s
Yield: Makes 1
Ingredients: 250 ml warm water; 2 tbsp milk; 1 tsp Coarse salt; ½ tsp instant dried yeast; 300 g bread flour or strong plain flour; 2 tbsp olive oil; Cooking oil spray - for greasing; 411 g can chopped tomatoes; 1½ tsp extra-virgin olive oil; 1 clove garlic - crushed; ½ tsp dried oregano; ½ tsp Coarse salt; Pinch dried chilli flakes - optional; 150 g bacon rashers; 75 g shredded mozzarella cheese; 45 g sliced pepperoni; 130 g Italian pork and fennel sausages - removed from the casing and shaped into 1cm balls; 3 tbsp (15 g) grated parmesan cheese

Authentic pan pizza cooked right on the kitchen bench top...the base and crust all at once soft, crisp and crunchy. Bacon, sausage and pepperoni bring the savoury, salty and umami for a meat lovers taste sensation.

the Smart Oven™ Pizzaiolo

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14 hrs 30 mins total time

15 mins active time

Easy

Makes 1

Ingredients

Measurements:

For the Essential Pan Pizza Dough

250 ml warm water
2 tbsp milk
½ tsp instant dried yeast
300 g bread flour or strong plain flour
2 tbsp olive oil
Cooking oil spray
for greasing

For the Essential Pizza Sauce

1 tsp Coarse salt
411 g can chopped tomatoes
1½ tsp extra-virgin olive oil
1 clove garlic
crushed
½ tsp dried oregano
½ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

150 g bacon rashers
75 g shredded mozzarella cheese
45 g sliced pepperoni
130 g Italian pork and fennel sausages
removed from the casing and shaped into 1cm balls
3 tbsp (15 g) grated parmesan cheese

Instructions

1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
3Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan. Meanwhile, make the pizza sauce.
4To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
5Place the bacon in a baking paper lined roasting pan. Bake in an oven preheated to 180°C, for 18 minutes, or until beginning to crisp. Set aside to cool, then chop into small pieces.
6About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Lighter setting and select 20 minutes on the Timer dial.
7Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
8Leaving a small border, spread 250ml of the pizza sauce evenly over the dough. Scatter with half the mozzarella, then top with bacon, pepperoni, sausage meat, remaining mozzarella and parmesan.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
9Place the pizza in the oven, press the Timer dial and cook for 20 minutes, or until the base is crisp and the cheese has melted.
10Transfer to a cutting board, slice and serve.