Chicago Pizza Pie

[Supper Dishes]

1 teaspoon fresh yeast

290ml/½ pint warm water

450g/1lb plain flour

½ teaspoon salt

2 tablespoons olive oil

225g/8oz mozzarella cheese, thinly sliced

4 tablespoons tomato purée

a good pinch of dried oregano or marjoram

1 tablespoon chopped fresh basil

1 x 900g/2lb can of Italian tomatoes, very well drained

100g/4oz Italian sausage or salami, chopped

salt and freshly ground black pepper

1. Dissolve the yeast in the water. Sift the flour with the salt and mix to a soft dough with the yeast liquid. Mix in the oil, then knead for 10 minutes until elastic and smooth.

2. Grease 2 deep sandwich tins or flan tins with a little more oil and divide the between the tins. Put in a warm place, for about 1 hour to rise, then push the dough flat on the bottom of the tins and press to come up the sides. Preheat oven to 250°C/500°F/Gas mark 9.

3. Cover the dough with half the mozzarella and put the tins back in a warm place to rise again. When puffy (about 30 minutes) push the dough back down with the back of a large spoon and again press the edges up the side of the tin.

4. Mix together the tomato purée, marjoram and basil and spread over the dough. Cut each canned tomato in half and discard the juice. Arrange over the pizzas. Add remaining cheese and salami. Sprinkle with a little more marjoram and season well with salt and pepper. Bake for 20 minutes.