TRULY A DEEP DEEP DISH CHICAGO PIZZA PIE

DEEP DEEP DISH DOUBLE LAYER AUTHENTIC CHICAGO PIZZA, MADE MINE WITH LEFTOVERS IN FRIDGE, CHORIZO, MOZZARELLA, CHEDDAR, SWEETCORN, HAM, FRESH PINEAPPLE, PARMESAN AND HOMEMADE TOMATO HERB PASSATA

1 packet dried yeast

Plain flour

Warm water

salt

Chorizo

Ham
Pineapple
Cheddar
Sweetcorn
Parmesan
Homemade tom base
Mozzarella

Make the tomato base, pan fry some finely diced onions with garlic and chorizo, remove the chorizo and add the onions and garlic to a tin of toms, reduce down by a third and season with salt and black pepper and add a dash of mixed herbs.  Blend to a puree.  Have all your toppings ready chopped/torn to go.

Making the dough, mix the dry ingredients together, add the warm water and mix well, then knead for 5 minutes.  Cut off one third and roll out the rest and line oiled deep tin all the way up to the top. 

Layer your cheese and meat toppings, not the tomato till you have filled 3/4 of the pie dish.  Roll out the reserved dough and place it as a lid on the toppings.  Top this dough lid with the tomato sauce and lots of Parmesan cheese.  Roll over the edges of the crust into a rope like crimp and bake at 200 degrees for 20 minutes approx until hot in the centre.