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Digital Subscriptions > Delicious Magazine > February 2016 > THREE TIMES A WINNER PIZZA

THREE TIMES A WINNER PIZZA

It’s nigh on impossible not to love pizza and here are three of the best. One takes inspiration from Italy but we’ve also cast our net a little wider to include the Turkish equivalent, known as pide, and – the student’s favourite – a loaded American-style deep-pan. They’re all fun to make – and even better to devour, hot from the oven
1 Deep-pan American hot pizza, p45
PHOTOGRAPHS GARETH MORGANS

FOOD STYLING MONIQUE LANE

STYLING REBECCA NEWPORT

Turkish spiced beef pide

SERVES 6 AS A SHARING STARTER OR 4 AS A MAIN. HANDS-ON TIME 45 MIN, OVEN TIME 10 MIN, PLUS RISING

FOOD TEAM’S TIP

Pide – Turkey’s boat-shaped answer to pizza – is usually served with a spiced mince or cheese and spinach topping. We’ve used beef, but you could use minced lamb if you like, or try a mix of wilted spinach, crumbled feta and grated halloumi for a veggie version.

FOR THE DOUGH

• 300g strong plain flour, plus extra for dusting

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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