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Pizza Pie

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Pizza Filling

  • 150-200 hot sopressa cut into chunks
  • 250g button mushrooms cut into chunks
  • 1 onion sliced
  • 1 large red capsicum, sliced
  • 1 can chopped tomatoes
  • 1 can artichoke hearts chopped
  • 100g pitted olives
  • Few sprigs of fresh marjoram picked
  • A few sprigs of fresh thyme picked
  • 2 tbsp capers
  • Salt and pepper to taste
  • 100-150g bocconcini balls broken into chunks
Pizza Dough
  • 250g flour
  • 7g dried yeast
  • 150-180ml warm water
  • 7g salt

Pizza Filling

Place a little olive oil in pan and sauté the onion and capsicum until soft. Add the sopressa, mushrooms and herbs. Add the tomatoes and remaining ingredients except the bocconcini. Season to taste. Pile into the centre of the pie dish lined with pizza dough, and dot in the bocconcini and then pull the overlapping dough towards the centre. Bake in a hot oven until golden.

Pizza Dough

Combine together all ingredients and knead until a nice smooth ball. Cover in bowl and allow to double in size. Roll out to fit a 25cm pie dish with enough dough to over lap the sides.          

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