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.


Hot cross bun ice cream

I found this fab recipe in the Tesco magazine and had to make it.  I highly recommend it.  I can’t find the recipe on their website to link you to.  Their recipe suggests using brown hot cross buns, but I just used normal ones.

Hot cross bun ice cream

Hot cross bun ice cream (Serves 4)

2 hot cross buns
1 tbsp light brown sugar
397g tin condensed milk
600ml double cream
2 tsp vanilla extract

1. Lightly toast the two hot cross buns. Allow to cool slightly then whizz in a food processor to make breadcrumbs.  Add the sugar and whizz again.

2. Meanwhile, whisk together the condensed milk, double cream and vanilla extract until the mixture has thickened.

3. Mix in the hot cross bun crumbs and pour into a plastic container.  Freeze overnight.

You need to let the ice cream soften out of the freezer before serving.  I served my ice cream with an orange sauce – mix 4 tbsp fine cut marmalade which has been warned in the microwave with 1 tbsp Cointreau.