Frying pan pizza with ricotta & 'nduja

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.