Sometimes shopping nightmares can be turned around into the best possible discoveries, and this dish was discovered on the back of the strangest barbeque meat purchase possible!
So, picture this…. It’s a lovely sunny day, you have the family round and it’s the perfect occasion for a barbecue. My father-in-law, Paul was very kind to offer to go to the shop and pick up some barbecue bits; I had most things in order but requested some sausages (gotta love a good sausage on the barbie!). Paul returned from the shop with a packet of sliced salami and some vacuum packed, smoked German Sausages (cooked about a year ago). Now, I love the sense of adventure and trying something a little different on the old coals, but smoked sausage and salami??!! Thankfully the shop is 2 minutes away so these were swiftly upgraded for the real meaty banger.
That being said, I have to thank Paul for his random purchase, as it made me get out of my comfort zone and get creative in the kitchen; so in the end it was an awesome purchase and provided us with several scrummy dinners (watch this space for some more smoked sausage creativeness)! I now also have a new found respect for my father-in-law’s quirks – random food shopping rocks, especially if you end up with dinners as awesome as this one!
For the dough
- 200g strong white bread flour
- 1 tsp easy blend dried yeast
- ½ tsp salt
- 1 tbsp. olive oil
- 120ml warm water
For the Filling
- 80g chorizo – roughly chopped
- 1 onion – roughly chopped
- 4 rashes smoky bacon – roughly chopped
- Splash oil
- 2 smoked sausages – sliced
- 8-10 slices of salami or pepperoni
- 1 green pepper – sliced
- 1 courgette – sliced
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp oregano
- Salt and pepper
- 130g Mixture of grated cheddar and mozzarella
- 2 eggs – beaten
- Small handful parmesan cheese
Combine the flour, yeast and salt together in a bowl and make a well in the middle
Mix the oil into the warm water and pour into the well in the middle of the bowl
Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic
Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size
While the dough is rising, take this opportunity to make your smoky piggy sauce.
Heat a large saucepan to a medium temperature and fry the chorizo until the oil has seeped from it and its turning crispy
Add the onion to the pan and cook until soft.
Stir in the bacon cook until the bacon has turned pink – you may need to add a splash of oil to the pan at this point.
Add the remaining meat, courgette and peppers and cook for 5 minutes to soften slightly – stirring regularly so as not to stick.
Pour in the tomatoes, the puree and the oregano; bring to the boil and then simmer for 20-30 minutes until the sauce is lovely and thick. – season the mixture to taste.
Once thickened turn the heat off to allow the mixture to cool, otherwise this can make the dough really sticky.
Pre-heat the oven to 200’C
When the dough has doubled in size, knock it back and divide it into 4, roll each dough out until it is about 1mm thin into a circular shape.
Ladle the sauce onto one half of the pizza dough – you will want this thick, not spread like a normal pizza.
Top with a handful of the cheese and the fold the other half of the pizza over the filling.
Roll and tuck in the edges to seal – it may help to rub with a dip of water to make sure it is fully sealed.
Place the pizza pie on a baking tray or pizza stone and repeat the process with the reaming dough (you may need 2 trays)
Mix together the eggs and the parmesan and brush the top of the pies with this.
Place in the oven and bake for 20-25 minutes, until the top is golden and crispy and the dough hard to touch.
Serve with a plate of salad and enjoy.