Chicago-Style Deep Dish Pizza

Ingredients:

For the pizza sauce:

1x 400g tin of chopped tomatoes

1 onions, finely chopped

2 cloves of garlic, minced

2 tsp dried oregano

For the dough:

150g gluten free self-raising flour

140g Greek yoghurt

For the topping:

I used left over ham, cut into cubes, sliced mushrooms, olives, thinly sliced mozzarella and grated cheddar

Method:

1. In a medium pan, heat the garlic in some oil. Add the onions and stir until they soften. Add the oregano, and then the chopped tomatoes. Allow to heat until it starts to bubble. Using a hand blender, blend into a smooth sauce. Set aside.

2. Preheat the oven to 220C Fan.

3. Add your flour, salt and yoghurt to a large mixing bowl. Mix together using a spatula and, as it starts to come together, use your hands to bring it together into a slightly sticky ball.

4. On a well-floured sheet of non-stick baking parchment, knead the dough briefly until smooth, combined and no longer sticky.

5. Pack the dough into a 8 inch circular baking tin (I used a silicone one, so there was no requirement to line it). Gently push the dough so that it is evenly laid out into the bottom of the tin. Create a lip by gently pressing around the tin, circa 5mm from the edge.

6. Place in the oven for 5 mins, then remove and spoon the pizza sauce and your selected topping. Bake for 15 mins, until the cheese is nicely bubbling and golden. Allow to cool 5 mins before serving.