Save to your scrapbook
Spicy ’nduja, tomato & rocket pizza
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
275g pack baby plum tomatoes, halved
1 tbsp olive oil
1 tsp dried oregano
2 x 220g pack The Northern Dough Company Original Pizza Dough, defrosted
150g pack Galbani Mini Mozzarella, drained
40g Cooks’ Ingredients ’Nduja
Extra virgin olive oil, to drizzle
50g wild rocket
1 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. Cook in the oven for 1 hour, or until shrunken and semi-dried. Remove and set aside.
2. 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.
3. Bake for 10-12 minutes, or until the crust is crisp and lightly browned. Scatter with rocket, drizzle with a little more oil and serve.
Cook’s tip Make the semi-dried tomatoes ahead if helpful. Cook then cool, place in a jar, cover with olive oil then store in the fridge for up to 3 days. You can use them in salads or pasta sauces.
Typical values per serving: