Frying pan pizza with ricotta & 'nduja

Name: Frying pan pizza with ricotta & 'nduja
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove/s garlic; 50 g Parmigiano Reggiano; ½ unwaxed lemon, zest of all, squeeze of juice; 125 g ricotta; 2½ tbsp olive oil; 220 g packs The Northern Dough Co Original Pizza Dough, defrosted and at room temperature; Plain flour, for rolling; 4 tbsp No.1 'Nduja Pesto; 50 g wild rocket

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

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Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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Ingredients

1 clove/s garlic
50g Parmigiano Reggiano
½ unwaxed lemon, zest of all, squeeze of juice
125g ricotta
2½ 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

Method

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.