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NDUJA PIZZA WITH MOZZARELLA, TOMATO AND BASIL

This simple overnight pizza dough will have you organised and ready for baking your pizzas for when your guests arrive. It gives a deliciously light crust that’s really easy to roll out. Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy, great for adding a hit of flavour to your pizza topping.

Makes 4 large, 12-inch pizzas
Prep 10 minutes plus overnight proving
Cook 10 minutesr

A slice of pizza on a plate next to a glass of Birra Moretti

INGREDIENTS

For the dough:

  • 600ml water
  • Pinch salt
  • 1 kg pizza flour
  • 5g yeast

For the topping:

  • 2 tbsp nduja

For the tomato sauce:

  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 sprig of rosemary
  • 2 x 400g cans chopped tomatoes
  • 2 x large balls mozzarella weighing about 150g, sliced
  • Large handful basil leaves
  • Extra virgin olive oil for drizzling

METHOD

  1. Pour the water into a large bowl with the salt and mix until the salt has dissolved. Add 100g of the flour to the water and mix to make into a paste. Add the yeast, then slowly add the flour, and stir until the mixture starts to come together to form a dough.
  2. Tip out onto a work surface and knead for about 10 minutes, until you have a stretchy smooth dough.
  3. Place the dough in a clean lightly oiled bowl, and lightly brush the top of the dough with a little oil. Cover with cling film and leave to rise overnight.
  4. For the tomato sauce, slice the garlic very thinly. Heat the oil in a saucepan and add the garlic and rosemary. Cook very gently for just a minute, then tip in the tomatoes and season with a pinch of salt and ground black pepper. Simmer for 15-20 minutes until the tomatoes have reduced and thickened. Set aside to cool.
  5. Preheat the oven to its maximum setting. Tip the dough out onto a work surface again and cut into quarters. Shape each into a round and then using your hands, press into a large pizza shape. Place each on a large baking tray.
  6. Top each pizza with the tomato sauce and place in the oven for 5 minutes. Then, divide the nduja and cheese between the pizzas and cook for a further 5 minutes, until the dough is golden and crusty, and the cheese has melted.

Serve scattered with the basil leaves and an extra drizzle of extra virgin olive oil.

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