’Nduja and sheep’s cheese pizza

’Nduja and sheep’s cheese pizza

By
From
More Home Comforts
Serves
6
Photographer
Peter Cassidy

’Nduja is one of the ingredients I came across while working with another chef, Francesco Mazzi. It comes from Calabria, his region of Italy. It’s a wonderful spicy – and I mean spicy – soft sausage that contains so much flavour. I love it with gnocchi, but on this pizza, made in my oven in the garden, it tastes amazing.

Ingredients

Quantity Ingredient

For the pizza dough

Quantity Ingredient
200g semolina flour
800g ‘00’ white flour, plus extra for dusting
1 tablespoon caster sugar
1 teaspoon salt
7g fresh yeast
650ml warm water

For the topping

Quantity Ingredient
400g tin san marzano tomatoes
400g sheep’s cheese, sliced and crumbled
300g ’nduja, (soft spicy salami from Calabria, Italy)
a large handful basil leaves
1 tablespoon peanut oil

Method

  1. Place the flours, sugar and salt in a large bowl, and stir. Mix the yeast to a paste with a little of the warm water, then pour onto the flour. Add the rest of the water, gradually mixing in the flour to form a soft dough.
  2. Tip the dough out onto a lightly floured work surface and knead until smooth and elastic. Place in a bowl and leave to rise for 1½ hours, then knock back and divide into six equal portions. Roll each piece into a ball, then place on a tray, cover and leave to rise for 4 hours or overnight in the fridge.
  3. Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven to heat up.
  4. Roll each piece of dough out on a lightly floured surface, until about 5mm thick, then place on an upturned floured tray.
  5. Place the tomatoes in a food processor and blitz to a purée. Spoon the tomato purée thinly over the bases, just to the edges. Scatter over the sheep’s cheese, ’nduja and basil leaves, and drizzle over the peanut oil.
  6. Scoot into the oven, pushing the pizza onto the heated baking tray or pizza stone, and cook for 5–8 minutes until cooked through and bubbling. You will need to cook the pizzas in batches. Serve immediately.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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