Blame Butter x Provenance: Pizza Pie
We've teamed up with fellow Notting Hill business, Blame Butter, who create the most amazing pies to make a Pizza Pie!
And, if you want to know more about Blame Butter, please follow them on Insta @blamebutter
or head over to their website here
Recipe makes 2 pies.
200g very cold butter*
140g ice cold water
1 egg (whisked, to egg wash your pie at the end)
*Butter is the most important ingredient, so use the best quality available. Blame Butter uses cultured butter from Ampersand Dairy.
20g parmesan, grated
200g Provenance hot Italian sausage, taken out of casing, torn into bitesize pieces, and cook in a pan
125g pizza sauce (recipe below)
120g fresh mozzarella, ripped into small pieces
60g shredded mozzarella
400g tin of chopped tomatoes, pureed
150g smoked streaky bacon (rind removed), chopped into bitesize pieces
65g onion, chopped very small
2 garlic cloves, grated or minced very small
1 teaspoon dried oregano
Pinch of chilli flakes
Maldon salt for topping (optional)
Get a large bowl and mix flour and salt together. Cube your very cold butter and add it to the flour. Using your fingertips, smoosh the butter into the flour until you have almond and walnut sized pieces (these will be quite large.
Once your butter is smooshed, make a well in the centre, and pour 140g of water in. Using your hands, gently toss the water with the flour to mix them together. You want the dough to hold together but not be wet.
Cut into 4 equal pieces and form into discs. Wrap each disc well in clingfilm and let sit in the fridge for at least an hour. It will last 3 days in the fridge. You want the dough to be cold and firm.
In a saucepan, heat bacon over a medium heat until rendered and crispy. Add onion, garlic, oregano and chilli flakes for a few minutes until the onion is softened, stirring regularly. Add pureed tomatoes and let cook on low heat for 30 minutes, stirring occasionally.
Cool to room temperature, or make in advance and keep in the fridge.
Pizza Pie Assembly
Pre-heat oven to 200 degrees C.
Before you start pie making, make sure you have a clean flat surface to roll your dough on. Take your first slab out, lightly flour your surface, and get rolling.
Roll the dough until it is 3cm wider than the pie dish. Transfer the dough to the pie dish and repeat with another disc.
Now begin layering your filling. Each pie starts with 10g of parmesan cheese, followed by 100g hot Italian sausage. Next, spoon 125g of tomato sauce on the sausage and top the sauce with 65g fresh mozzarella. Finish it off with 30g of shredded mozzarella. Put the pies in the fridge while you roll out the top crusts.
Take a dough disc and roll it out like before. Transfer the top crust to the pie and pinch the top and bottom crusts together all around the edges to help seal it. Using scissors, trim away the excess dough (you want about 1cm extra dough all the way around the pie dish). Tuck the excess dough under itself so the edge of the crust lines up with the rim of the pie dish and press lightly.
Next, crimp the edges by making a V using your thumb and forefinger and put them at the edge of the pie crust. Take the index finger of your other hand, and push the dough toward the v-shape, creating a crimp, and repeat all the way around the pie.
Using a small sharp knife, cut an air vent in the top of your pie (any design you like) and paint the top with egg wash. Sprinkle with flakey Maldon salt, place both pies on a baking sheet lined with parchment and bake in the centre of the oven for 40-55 minutes. Remove the pie from the oven and let it cool for 15-20 mins before enjoying!