DEEP-DISH PIZZAS

SERVES 4 PIZZAS

FOR THE CRUST

2 cups (250g / 9oz) white spelt flour

1/4 tsp. salt

2 1/2 tbsp. olive oil

1/2 cup (120ml) water

FOR THE FILLING

3/4 cup (175g / 6oz) tomato passata or purée

2 1/2 tbsp. tomato paste

1 garlic clove

2 tsp. dried oregano

1 1/2 tsp. muscovado or dark brown sugar

1/2 tsp. salt

1/4 tsp. black pepper

10 leaves cavolo nero (lacinato kale)

EXTRAS

3 tbsp. olive oil

4 balls vegan mozzarella, sliced

NUTRITIONAL VALUES

Calories: 489kcal
Fat: 27.1g (6.5g S.Fat)
Carbs: 48.7g
Protein: 15.4g
Sugar: 2.7g
Sodium: 627mg

METHOD

Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Mix in the liquid, first stirring with a wooden spoon and then kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

Roll out the dough into four uniform pieces on a well- floured work surface.

To make the filling, combine the passata and tomato paste. Mince the garlic and combine it with the oregano, sugar, salt, and pepper in the tomato mixture.

Remove the stems from the cavolo nero and thinly slice the leaves. Combine them with the sauce.

With the barbecue lid closed, heat four 6- or 7-inch (16 to 18-cm) cast-iron frying pans over indirect heat.

Pour 1 1/2 teaspoons of oil into each pan. Line the pans with the dough, then top with the filling and mozzarella. Drizzle the remaining 1 tablespoon oil over the pies and bake for 15 minutes over indirect heat with the lid closed.

RECIPE NOTES

You can substitute other types of kale, bok choy, or spinach for the cavolo nero.