Spicy ’nduja, slow-roasted tomato & rocket pizza

Name: Spicy ’nduja, slow-roasted tomato & rocket pizza
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 250 g pack Mixed Baby Tomatoes, halved lengthways; 1 tbsp Essential Olive Oil; 1 tsp dried oregano; 220 g packs frozen The Northern Dough Company Original Pizza Dough, defrosted; 150 g Galbani Mini Italian Mozzarella, drained; 40 g pack Cooks’ Ingredients ’Nduja; Extra virgin olive oil, to drizzle; 50 g wild rocket

Intense slow-roast tomatoes take only a few minutes to prepare before cooking. Try the ‘nduja drizzled with a little clear honey, if you like spicy sweet flavours together.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins
Plusdefrosting

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.

Ingredients

250g pack Mixed Baby Tomatoes, halved lengthways
1 tbsp Essential Olive Oil
1 tsp dried oregano
2 x 220g packs frozen The Northern Dough Company Original Pizza Dough, defrosted
150g Galbani Mini Italian Mozzarella, drained
40g pack Cooks’ Ingredients ’Nduja
Extra virgin olive oil, to drizzle
50g wild rocket

Method

Preheat the oven to 150ºC, gas mark 2. Place the tomatoes on a baking sheet and brush with the olive oil. Season and sprinkle with the oregano, then cook for 1 hour, or until shrunken and semi-dried. Remove and set aside.
Increase the oven temperature to 240ºC, gas mark 8 and place 2 baking sheets inside to heat up. Roll out the dough into circles about 30cm in diameter. Place on the hot baking sheets. Scatter with the cooked tomatoes, then the mozzarella and finally the ’nduja, torn into chunks. Drizzle with a little extra virgin olive oil.
Bake for 10-12 minutes, or until the crust is crisp and lightly browned. Scatter with the rocket, drizzle with a little more oil and serve.

Cook’s tip

Make the semi-dried tomatoes ahead if it helps – or make a larger batch using 2 packs tomatoes and more oregano and oil. Cook, then cool, place in a jar, cover with olive oil and store in the fridge for up to 3 days. Fold into salads, use in pasta sauces, or enjoy with olives and other antipasti.