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Frying pan pizza with ricotta & 'nduja

Frying pan pizza with ricotta & 'nduja

Cooking your pizza in a frying pan gives the dough a sensational crust, forming the base for fresh ricotta and spicy 'nduja pesto here.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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.


  • 1 clove/s garlic
  • 50g Parmigiano Reggiano
  • ½ unwaxed lemon, zest of all, squeeze of juice
  • 125g ricotta
  • tbsp olive oil
  • 2 x 220g packs The Northern Dough Co Original Pizza Dough, defrosted and at room temperature
  • Plain flour, for rolling
  • 4 tbsp No.1 'Nduja Pesto
  • 50g wild rocket


  1. 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.

  2. 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.

  3. 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


1,490kJ/ 357kcals



Saturated Fat












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5 out of 5 stars1 rating