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Pizza pot pie. Let us repeat: Pizza pot pie. Oozing melted cheese, spicy meats and an irresistible tomato sauce are loaded into a crunchy, moreish bowl of pizza dough. A must make for any large gathering. Bring in the beers.


For the base

for the tomato sauce

for the fillings



Place the flour into the bowl of a stand mixer along with the yeast, sugar and garlic powder (if using). Turn on the the stand mixer, using the dough hook attachment and combine them thoroughly, making sure there is an even distribution. Season with a pinch of salt, then make a well in the middle and slowly pour in about 90% of the water and all of the oil. Use a wooden spoon to combine everything into a single ball, adding a splash more water if you need to. Knead for around 10 minutes, stopping once the dough is soft and elastic. Cover the bowl loosely with a tea towel or some cling film. Leave at room temperature for 2 hours to prove and double in size.


Peel and finely chop the garlic and shallot. Add the olive oil to a medium saucepan with the garlic, shallot and brown sugar. Fry gently for 15 minutes until they’re beginning to get really soft and sweet. Add the anchovies and the tinned tomatoes and bring everything to a boil. Add the chicken stock and turn down to a simmer. Simmer for 40 minutes until it’s quite dry. Take the pan off the heat and add the leaves of the basil.


Deseed the peppers and slice into thin strips. Heat a dry frying pan over a high heat and add the nduja, pepperoni and the ham. Fry for a few minutes then add the olives and pepper strips and fry for 5 more minutes. Add everything to the tomato sauce and mix. Line the bottom of a deep bowl shaped baking dish with the mozzarella. Top the cheese with the fillings.


Preheat the oven to 200ºC. Knock back the dough then roll it out and stretch it over the top of the baking dish allowing a 5cm overhang and pressing the dough around the sides of the dish to seal. Use a knife to poke a few holes in the centre of the dough. Put the dish onto a baking tray and put it in the oven. Cook for 30 minutes.


Carefully remove the dish from the oven, put a plate over the tip and flip. Place it down and gently ease away the bread from the dish. Chop the basil and stir it through the mascarpone and sour cream mix. Serve the pizza in the middle of the table with a bowl of basil mascarpone and some salad. Dig in! Serves 4