Reminiscing – Deep Pan Pizza Company

One of my favourite memories of eating out is of visiting the chain Deep Pan Pizza Company with my family.  We loved the salad bar and would pile our bowls high.  I decided to recreate a veggie version of my favourite pizza, The Italian Job, which had a layer of bolognese sauce, and of Miss Piggy, a pepperoni pizza, using Quorn Pepperoni .

My veggie Italian Job was as good as I remember the original being.  My sister and I would always finish our meals with ice cream sundaes and my favourite was a Blue Lagoon.

Pizza Base (Makes 6)

Add 1 kg strong white bread flour and a generous pinch of salt to a large bowl and make a well in the midle.  Measure out 600ml of lukewarm water and sprinkle over one 7g sachet of dried yeast powder.  Mix the water and yeast together and immediately pour into the well.  Add 3 tbsp of olive oil and mix together using a fork.  As the mixure begins to form into t adough you can start to use you hands.  Knead well for a few minutes on a floured surface until well mixed and smooth.  The dough should be elastic.  Place the dough in a floured bowl and cover with a damp teatowel.  Leave the dough somewhere warm for about an hour, until it has doubled in size.

Brush oil onto 6 round 25cm tins and sprinkle with a dusting of polenta.

Preheat the oven to 190°C.

Give the dough a good bash with your fist to let the air out.  Divide the mixture into 6 equal pieces and shape them into rounds using the palms of your hand to form a ball.  Stretch the dough out until wide enough to fill the tins, including a good crust up the sides.  Leave the dough to prove again in a warm place for 20 minutes.

Add your toppings to your pizza.  (You can freeze your pizza at this stage.)

Bake for 15 – 20 minutes unti l well cooked through.

Italian Job Pizza

Italian Job pizza

Add a generous layer of Quorn Bolognese sauce to your base and top with grated mozzarella cheese.

Miss Piggy

Miss Piggy Pizza

Top with tomato sauce (for a quick tomato sauce base cook up 1 crushed garlic clove, 1 tsp dried oregano, 300g passata and 1tbsp red wine vinegar), Quorn pepperoni slices and grated mozzarella cheese.

Blue Lagoon Ice Cream (Serves 2)

Blue Lagoon Ice Cream

In a small pan combine 4 tbsp of Blue Curaçao with 2 tbsp granulated sugar and stir well.  Heat the mixture until the sugar dissolves and then allow to boil for 3 minutes.  Use to top vanilla ice cream.

Trip to London

Here are some food and drink highlights of my recent trip to London:

Mildred's - starter Mildred's - main course Mildred's - dessert Harrod's - desserts Harrods - cake Wahaca Laudree Hummingbird bakery Black Bottom cupcake

  • An amazing dinner at Mildreds, including Crispy Polenta with pesto, olives, roast cherry tomatoes and lemon marscarpone, Smoked tofu, apple and bean sausages with kale, garlic mash and pear cider jus and Pineapple, rum and chilli upside down cake for dessert.
  • Mini desserts and rainbow cake from Harrod’s food hall.
  • Delicious food and cocktails at Wahaca.  My highlight was the Sweet potato and feta taquito, but everythig was fantastic .  I’m definitely digging my Thomasina Miers book out and getting cooking.
  • Macaroons from Ladurée – I tried Blood Orange and Lemon and Lime.
  • Blackbottom Cupcakes from the Hummingbird Bakery.

We also enjoyed:

  • Malibu and Pear juice – who knew this would be so nice?  Must locate some pear juice now!
  • Starbucks Refresha, with Lime, Mint and Green Coffee.
  • Breakfast at the Victoria and Albert Museum

Some non-food related highlights were:

The British Museum, Covent Garden, Wicked! and most importantly having a wonderful time in the company of my fantastic husband x x x