This pizza pie is served just warm so is a great recipe to make ahead for when you’re feeding a crowd
- Serves: 12 persons
- olive oil
- 2large onions, halved and sliced
- 2cloves garlic, crushed
- 1tsp dried oregano
- ½tsp chilli flakes
- 750g (11/2 packets) ciabatta bread mix
- 2x 70g packs salami
- 2x 75g packs prosciutto
- 1jar roasted red peppers, drained and sliced
- 4balls mozzarella, thinly sliced
- 20black olives, halved
- 4eggs, beaten plus 1 for glazing
- 50g parmesan, grated
Step 1Heat olive oil in a large pan. Cook onions and garlic until soft and golden. Season.
Step 2Heat the oven to 200C/fan 180C/gas 6. Add the oregano and chilli to the bread mix, then make up following pack instructions.
Step 3Roll out half the dough to fit an oiled 30 x 40cm shallow baking tray. Layer up all the ingredients, making sure the mozzarella is evenly spaced and seasoning in between. Mix the eggs and parmesan, season then pour over the ingredients. Roll out the rest of the dough to fit the top. Trim to fit then crimp the bottom edge over the top to seal.
Step 4Glaze with the extra egg then slash the top 4 times. Bake for 50 minutes, covering with parchment if it gets too brown. Cool to room temperature before cutting into squares.