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Deep-pan pizza from Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver

  • pork sausages
  • basil
  • Parmesan cheese
  • fennel seeds
  • bread flour
  • red onions
  • dried oregano
  • thyme
  • canned tomatoes
  • active dry yeast
  • bacon
  • red chiles
  • dried red chiles
  • buffalo mozzarella cheese

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Notes about this recipe

  • melissabazley on October 27, 2011

    The pizza dough is brilliant, half the quantity makes 2 big pizzas. I also mixed it in the Kitchenaid, rather than doing it by hand. The pasta sauce is also fantastic & quick. I actually simmered mine for about 15 minutes to concentrate the flavours. I used chorizo sausages and didn't bother skinning and squeezing out the meat. Instead, I fried the slices of sausage in the fennel, oregano & chilli. Great flavour. Not sure about caramelising the onion with thyme...maybe fresh oregano would be better. Overall a good pizza topping, but not my favourite.

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