American Hot Pizza Pie - Jamie Oliver

Jamie's latest book titled 'Save with Jamie' is aimed at shopping smart, cooking clever and having less waste. With 120 money-saving meals, there's bound to be loads you will want to make. Covering a wide range of lovely ingredients you'll find recipes to suit everyone's taste.

American Hot Pizza Pie

The TV series to accompany the book 'Jamie's Money Saving Meals' currently showing on Monday nights on Channel 4 in the UK.

I've just had a go at making the American Hot Pizza Pie and the recipe was easy to follow and since the recipe makes four good-sized pizzas so you can cook one or two and freeze the others before the cooking stage.


Here's the pizza pie ready for the oven, you can either cook it in a tin or in a frying pan that can go into the oven as I did.

Pizza Pie

Once it's been baked in the oven for about 20 minutes you have this lovely golden soft crust cheesy pizza pie!

American Hot Pizza Pie

More about the book:
Save with Jamie is a nice big hardback book. I love the back index which shows every recipe in the book in a small thumbnail picture and lists the content of calories, fat including saturated fat, carbs and sugar.

As Jamie says this book has big flavours, comfort food that makes you feel happy. Every recipe is great value and cheaper per portion that an average takeaway.

Yield: 4 Pizzas

American Hot Pizza Pie

My Top Tips!
*Having made this when making the pizza dough I would add another half teaspoon of salt (so 1 and a half teaspoons)

I made 2 pizzas that were only slightly bigger than Jamie's and I'm not too sure how just the one tin of tomatoes would stretch - personally I'd drain the juice as the sauce was a bit on the wet side.

*Don't fuss about using ciabatta - you can use semolina for dusting the tins - will be just as good.


To make 4 pizzas you will need:
1kg strong white bread flour or Tipo '00' flour, plus extra for dusting
1 x 7g sachet of dried yeast
3 tablespoons extra virgin olive oil or leftover pork dripping
2 cloves of garlic
1 teaspoon dried oregano
1 x 400g tin of chopped tomatoes
red wine vinegar
50g ciabatta or stale bread
olive oil
6–8 quality sausages (at least 80% meat)
1 red onion
25 slices of pickled jalapeño or 2 fresh green chillies
150g Cheddar cheese or mozzarella
1 heaped teaspoon fennel seeds
1 good pinch of smoked paprika


Put the flour and 1 heaped teaspoon of sea salt into a large bowl and make a well in the middle.

Add 600ml of tepid water to the well and stir in the yeast.

Add the extra virgin olive oil and use a fork to gradually bring in the flour, then pat together into a dough.

Knead on a flour-dusted surface until smooth and springy. Place in a bowl, cover with a damp tea towel and leave somewhere warm until doubled in size (roughly 1 hour).

Meanwhile, peel and finely slice the garlic and put it into a blender with the oregano, tomatoes and 1 tablespoon of vinegar or liquid from the jalapeño jar.

Whiz until smooth, season and put aside. In a food processor, blitz the bread into fine breadcrumbs.

Oil four round tins, roughly 30cm wide (you can use ovenproof frying pans if you're cooking all the pizzas straight away), and lightly dust with the breadcrumbs.

Preheat the oven to 190ºC/375ºF/Gas 5.

Knock the dough back, then divide into four and stretch or roll out each piece on a flour-dusted surface to about 30cm wide.

Place in the tins, pushing the dough up the sides to create a crust, then let them prove for another 15 to 20 minutes.

Divide the sauce between your pizza bases. Squeeze the meat out of the sausage skins, then sprinkle over the pizzas.

Peel and finely slice the onion, toss it in a drizzle of olive oil and scatter over the top with the sliced jalapeños or chilli and bombs of cheese.

Bash the fennel seeds and paprika in a pestle and mortar until fairly fine, then sprinkle over the pizzas from a height.

At this point, I like to cover two pizzas with clingfilm and pop them in the freezer for another day.

Bake the remaining pizzas for around 20 minutes, or until the cheese has melted and the base is golden, puffed up and crispy.

You can cook your other pizzas straight from the freezer, just increase the time to 30 minutes and make sure they're piping hot throughout before serving.
Created using The Recipes Generator


  1. I'm glad you mentioned it. I didn't realise it was on. Not watching much except on replay. Will have to look for book too!

  2. I can't wait to get this book (available here in October). I am so glad he stuck with the formula of making the recipes nutritionally balanced, and providing the breakdowns. I can always use to save money, so I'm sure I'll be trying quite a few of them out!


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