deep-dish pizza

Swap shop-bought pizza for a special homemade version topped with meatballs in a thick, chewy crust

- ESTHER CLARK

Deep-dish meatball marinara pizza

Inspired by America’s deep-dish pizzas, this one is made even better thanks to a lip-smacking sauce.

SERVES 6 PREP 1 hr plus at least 2 hrs proving and resting

COOK 1 hr MORE EFFORT

250-300ml semi-skimmed milk

500g strong white bread flour, plus extra for dusting

1¼ tsp salt

1½ tsp fast-action dried yeast

½ tbsp caster sugar

5 tbsp olive oil, plus extra for proving, the baking tray and crust

230g grated mozzarella

300g pork mince

50g fresh breadcrumbs

1 medium egg yolk

½ tsp fennel seeds, crushed (optional)

½ tbsp fine polenta

20g parmesan a few leaves of oregano, to serve (optional)

For the sauce

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

400g can chopped tomatoes

1 tbsp tomato purée