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Cooks' Ingredients Garliceach
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60p eachCooking your pizza in a frying pan gives the dough a sensational crust, forming the base for fresh ricotta and spicy 'nduja pesto here.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Finely grate the garlic into a bowl, then grate in the Parmigiano Reggiano and lemon zest. Add the ricotta and 1 tbsp oil; mix well and season.
Preheat the grill to medium-high. Roll out one of the dough balls on a lightly floured surgface to a circle roughly 25cm in diameter. Heat an ovenprood frying pan over a high heat. Carefully transfer the dough to the hot pan and brush the top lightly with ½ tbsp olive oil. Speak with ½ the ricotta mixture then top with small dollops of ½ the 'nduja pesto.
Once the base is browned (about 5 minutes), put the pan under the grill and cook for 3-5 minutes more until the crust is dark golden and the dough is cooked through. Meanwhile, toss the rocket with ½ tbsp oil, a little salt and a squeeze of lemon juice. Slide the pizza onto a board and repeat to make a second pizza. Top each pizza with the rocket salad before slicing and serving.
Typical values per serving when made using specific products in recipe
Energy | 1,490kJ/ 357kcals |
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Fat | 23g |
Saturated Fat | 7.6g |
Carbohydrates | 25g |
Sugars | 1.9g |
Fibre | 2.6g |
Protein | 12g |
Salt | 1.3g |
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