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This recipe was brought in by Jonas in Sweden.

Deep-pan Pizza


(4 servings)
2.5 dl Milk
1 - 2 tbsp Vegetable oil
25 g Yeast
Some Sugar
1 tsp Salt
A large amount Plain flour
Small onion
Some Vegetable oil
1 tin Whole tomatoes
1 tsp  Oregano
1 tsp Other favourite herb such as Chervil
1 clove Garlic
2 tbsp Tomato ketchup
200 g Grated cheese More or less - it depends how many calories you want
4 rings Pineapple
5 slices Smoked ham
1 tsp Oregano
1 tsp Curry powder


Crumble the yeast into a cup together with a teaspoon of sugar. Stir the mixture now and then until it is nice and runny. Meanwhile heat up the mild to about finger temperature - use a microwave if you have one. Add the oil and stir in the runny yeast. Add the salt followed by some flour and start mixing. Keep adding flour until the mixture stops being sticky. This needs to be kneaded for 5 minutes - use a food processor or hand mixer with dough hooks. Or use your hands - it's a great way to work off stress! Add more flour if the dough feels sticky, though it is better for the dough to be on the sticky side than on the dry side. Use the dough to line a pie dish, which can be up to 30 cm in diameter. Either roll out the dough with a rolling pin or just squidge it round the dish with your hands. If you use a smaller dish then the pizza base will be very thick, but you might like it that way. Leave the base to rise under a tea towel while you make the topping. Chop up the onion finely and and fry gently in some oil together with the crushed garlic clove until the onion starts to soften. Add the whole tomatoes (without the sauce they are in) together with the herbs and ketchup. Leave to simmer for about 15 minutes uncovered, stiring occasionally. It is important that the topping is thick otherwise the pizza will be soggy. Set the oven to 200 o C. Spread the tomato topping over the dough and sprinkle with cheese. Sprinkle with chopped ham, sliced banana and pineapple (well-drained). Finish off with oregano and curry powder. Put in the oven for about 20 minutes.



Difficulty: medium
Preparation time: 1 hour
Total time: 1 hour 20 minutes
Precision: Quite important for the bread base