American Hot Pizza Pie

Serves 8 to 10
Ingredients
1 kg strong white bread flour or Tipo '00' flour, plus extra for dusting
1 x 7g sachet of dried yeast
3 tablespoons extra virgin olive oil or leftover pork dripping
2 cloves of garlic
1 teaspoon dried oregano
1 x 400 g tin of chopped tomatoes
red wine vinegar
50 g ciabatta or stale bread
olive oil
350 g leftover cooked pork and crackling or 68 higher-welfare quality
sausages (at least 80% meat)
1 red onion
25 slices of pickled jalapeo or 2 fresh green chillies
150 g Cheddar cheese or mozzarella
1 heaped teaspoon fennel seeds
1 good pinch of smoked paprika
Method
Put the flour and 1 heaped teaspoon of sea salt into a large bowl and make
a well in the middle. Add 600ml of tepid water to the well and stir in the
yeast. Add the extra virgin olive oil (or the equivalent amount of leftover
pork dripping, for incredible flavour), and use a fork to gradually bring
in the flour, then pat together into a dough. Knead on a flour-dusted
surface until smooth and springy. Place in a bowl, cover with a damp tea
towel and leave somewhere warm until doubled in size (roughly 1 hour).

Meanwhile, peel and finely slice the garlic and put it into a blender with
the oregano, tomatoes and 1 tablespoon of vinegar or liquid from the
jalapeo jar. Whiz until smooth, season and put aside. In a food processor,
blitz the bread into fine breadcrumbs. Oil four round tins, roughly 30cm
wide (you can use ovenproof frying pans if you're cooking all the pizzas
straight away), and lightly dust with the breadcrumbs.

Preheat the oven to 190C/375F/gas 5. Knock the dough back, then divide
into four and stretch or roll out each piece on a flour-dusted surface to
about 30cm wide. Place in the tins, pushing the dough up the sides to
create a crust, then let them prove for another 15 to 20 minutes. Divide
the sauce between your pizza bases. Finely chop the pork and any leftover
crackling, or squeeze the meat out of the sausage skins, then sprinkle over
the pizzas. Peel and finely slice the onion, toss it in a drizzle of olive
oil and scatter over the top with the sliced jalapeos or chilli and bombs
of cheese. Bash the fennel seeds and paprika in a pestle and mortar until
fairly fine, then sprinkle over the pizzas from a height. At this point, I
like to cover two pizzas with clingfilm and pop them in the freezer for
another day. Bake the remaining pizzas for around 15 to 20 minutes, or
until the cheese has melted and the base is golden, puffed up and crispy.
Delicious. You can cook your other pizzas straight from the freezer, just
increase the time to 30 minutes and make sure they're piping hot throughout
before serving.