12inchpetetreat

The place where pizza comes to be written about

A Christmas pizza and an ambition fulfilled!

I’ve done it.

You see before you a very happy and proud man, or at least some words being typed by a very happy and proud man. You see, in addition to hoping that I could one day produce a pizza blog that was fiendishly brilliant in its execution and monolithic in terms of the hits it attracts (both aims which I have achieved with ruthless efficiency), I have always wanted to make my own pizza, from start to finish, with no help from anybody. And then eat it. And, although this may not sound difficult at all, we need to remember that a) my other half is much better at making pizzas than I am, and b) I am a man.

But I did it last night. And, more to the point, I did it in style, and did so with a seasonally-appropriate mode of presentation too. Last night, I made a – if I dare say so myself – completely magnificent Christmas Chicago-style deep dish pizza, stuffed hilariously yet deliciously with turkey and pigs in blankets. And it was a triumph, ladies and gentlemen, a ravishing festive triumph. I ate 70% of it, by way of proof, and the serving size is RIDICULOUS.

If you are in this photo, then please be aware that you are a topping and act accordingly

And here’s how I did it. First, I knocked out the dough according to the method laid down by Jamie Oliver, which is just how we do dough. Stick a base in the Cashmore 9” springform pan with a little overhang. A layer of mozzerella on the bottom (to be honest, I made a bit of a booboo here and used sliced buffalo mozzerella and didn’t squeeze out all of the liquid first, so there was a tiny bit of milky leakage when I made the first cut, but this is justified by the fact that I got to use the term “milky leakage”) and then in piles the meat. As I mentioned, this was turkey, in the form of some Bernard Matthews slices – I KNOW this is not ideal, but they did the job nonetheless – and some pigs in blankets, which were in this case party chipolatas wrapped in half-rashers of pancetta.

Pigs in blankets looking all snug in their pastry futon

On goes the lid, lots of knife holes to let out the escaping fumes, a layer of tomato, basil and chilli, and then another shredded ball of buffalo mozzerella and some grated parmesan and we’re ready to spend 40 minutes in the oven at 190 degrees.

Look at you, all warm and toasty

After twenty minutes, I covered the top of the pan with foil to present the cheese from over-browning, and dead on forty minutes I popped open that springform motherfucker (inappropriate swearing alert) and out came THIS.

Hi there everybody! I am Pete's Christmas pizza and I am the most delicious thing ever!

And when I took a slice out of it, I was met by THIS sight.

Plump sausages! Juicy melted cheese! Ay papi!

And THIS is what a slice of it looked like. And I can tell you that it tasted like sausagey, hammy, turkeyesque Heaven, and with the tree at Cashmore Acres twinkling prettily and a glass of Syrah in my hand, it finally kickstarted the Christmas spirit inside my weatherbeaten, cynical old heart. Once again, pizza is proven to be a force for good.

Four of these = happy Pete

And it keeps well too. Ladies and gentlemen, I give you: tomorrow’s breakfast, today.

Son, you're headin' for a reheatin'...

Merry Christmas! Don’t worry, I’ll be posting more stuff, it just seemed appropriate to say that now. To end, here is a rare picture of me looking proud and happy, to communicate the concept that my Christmas deep dish pizza made me proud and happy.

Seasonal joy and goodwill to ALL!

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Filed under: How to..., My favourite pizzas

2 Responses

  1. gobblemonkey says:

    i would rather have this than a roast turkey dinner with all the trimmings

  2. […] for much longer. Have a very merry Christmas, and enjoy a little festive cheer by backtracking to my guide to making a Christmas deep dish pizza, stuffed with turkey and pigs in blankets. It’s the right thing to do. This is what Christmas pizzas should look like. Share […]

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