This may look like an enormous brain but it's really delicious - creamy pizza inspired pasta inside a stunning pizza dome. This recipe uses one base sauce that is then split between the dough on the outside and the pasta sauce.
- First, make the sauce. Gently heat the olive oil and cook the onion and garlic together until soft. Add the red wine and allow most of it to bubble away, then add the passata. Bring to a simmer and cover - this guy tends to spit everywhere. Allow it to reduce until thick and delicious, then season to taste.
- Whisk the yeast into the warm water and leave until foaming - roughly 5 mins. Make a well in the flour and pour the water in, mixing it all in with your hands, until you have a rough dough.
- Turn it out onto a floured dough and knead until you have a smooth dough. You don't want it to be too elastic - it should be smooth but relatively stiff.
- Leave to rise in a warm place for an hour while you make the pasta.
- Fry the peppers in oil over a high heat until softened, then add the sliced pepperoni and cook until crispy.
- Add 3/4 of the pasta sauce and cream, then parmesan and oregano. Season to taste and add the cooked penne with a little pasta water to loosen the sauce.
- Take the dough and knock it back, then split it into four and roll into rough rectangles. Spread the sauce over the dough and roll up lengthways to make a sausage, then slice into 1 cm spiral rings. Press into a well buttered ovenproof glass dish. Layer the cooled pasta with mozzarella and top the whole thing with a circle of dough.
- Bake at 180°C for 1 hour until cooked through. Slice and serve warm.