Italian Sausage and Jalapeño Deep Dish Pizza

Italian Sausage and Jalapeño Deep Dish Pizza
Recipe type: Pizza
For the dough:
  • 1 cup spelt flour (or all purpose flour)
  • ⅓ cup oat flour (just put ⅓ cup rolled oats in a blender and grind to a fine flour)
  • 1 tsp salt
  • ½ cup warm water
  • 1 tsp maple syrup
  • ½ tsp dry active yeast
  • 2 Tbsp softened butter, for Lacquering Step
For the Sausage Layer:
  • 150g/6 oz Italian sausage meat (if in links, just squeeze out of the casing)
  • 75mL/3 oz tomato paste (about ½ small can)
  • ¼ cup water
  • 2 Tbsp fresh oregano, chopped coarsely
  • 1 clove garlic, peeled and minced
  • ½ tsp salt
For the pizza:
  • Prepared Lacquered Dough
  • Prepared Sausage Layer
  • 100g/4 oz gruyere cheese, shredded
  • 50 g/2 oz pecorino (I used a chilli-infused pecorino, but any dry aged cheese would be fine, like Parmesan), shredded
  • 9 slices pickled jalapenos (optional)
For the dough:
  1. In a medium bowl, combine the spelt and oat flour. Make a depression in the centre of the flour mixture. Sprinkle salt around the outer edge. Add the water and maple syrup to the centre. Sprinkle in the yeast and stir lightly. Allow the yeast to bubble for about 10 minutes. Stir the flour mixture into the yeast mixture until a soft dough forms. Tip out of the bowl on the counter and knead until smooth and no longer very sticky. Place in an oiled bowl, cover with plastic wrap and allow to rise for an hour. Proceed to the sausage layer step.
For the Sausage Layer:
  1. In a small bowl, stir together the tomato paste, water, oregano, garlic and salt.
  2. In a medium bowl, add the sausage meat and the tomato mixture. Stir to combine. Set aside.
For the Lacquering Step:
  1. After the dough has risen, press it out on the counter with your fingers until it is in a rough rectangle about 30cm x 24cm (12″ x 8″).
  2. Spread 2 Tbsp of softened butter over the surface of the dough.
  3. Fold over one third of the dough over the buttered surface.
  4. Fold over the other third on top, then fold the rectangle into a square. Wrap in plastic wrap and refrigerate for another hour.
For the pizza:
  1. Preheat the oven to 190C/375F. Line a 25cm x 25 cm (9″x9″) cake pan with parchment paper and oil it lightly.
  2. Press the square of lacquered dough in the prepared pan. Press to ease the edges of the dough up the side of the pan slightly (about 2cm/1″ up or so). Flute the edges like a pie, if you desire.
  3. Sprinkle the bottom with gruyere cheese. Spread the sausage layer over the cheese. Place the jalapeno slices evenly over the top and cover with the shredded pecorino. Bake in the preheated oven for 30 minutes. Turn the oven to broil/grill and broil the top for a further 7-10 minutes. Take out of the oven and allow to set in the pan for another 10-15 minutes. Slide it out of the pan, cut into four squares and serve. Serves 2-3.