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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 3,472kJ/ 828kcals |
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Fat | 33g |
Saturated Fat | 13g |
Carbohydrates | 94g |
Sugars | 6g |
Fibre | 11g |
Protein | 34g |
Salt | 4.7g |
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