Nduja & ricotta pizza

Want to add an Italian touch to your day? Try our Black Label Nduja and Ricotta Pizza. Mixing the spice of nduja with our creamy ricotta then using them to top a classic pizza really is the pairing you needed.

45 mins

4

Medium

For the base:
• 1 tsp Field & Flower Dorset Sea Salt
• 300g strong bread flour
• 1 tsp instant yeast
• 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce:
• 100ml passata
• Handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed

For the toppings:
• Field & Flower Westcombe Somerset Ricotta
• Field & Flower Somerset Cider Nduja
• 125g ball mozzarella, sliced
• Handful of cherry tomatoes, halved

To finish:
• handful of basil leaves

1. Pre-heat the oven to 240°C/220°C fan/gas mark 8.

2. The base. Sieve the flour into a large bowl, then stir in the yeast and salt. Make a small well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a fairly wet, soft dough. Place onto a lightly floured surface and knead for 5 minutes until smooth. Place the dough into a bowl, cover with a tea towel and set aside.

3. The sauce. Mix the passata, basil and crushed garlic together, then season to taste with salt and pepper. Set aside at room temperature.

4. On a floured surface, use a rolling pin to roll out the dough into large circles, about 25-27cm across. The dough needs to be very thin as it will rise in the oven. Once rolled, carefully place the dough onto your baking paper and onto a baking tray.

5. Smooth your tomato sauce over the bases with the back of a spoon, until all is covered, leaving a small edge for the crust. Scatter the ricotta, nduja, mozzarella and tomatoes across the base and add a dash of olive oil. Once you are happy with the pizza toppings, place the pizzas into the oven and bake for 8-10 minutes until crisp.

6. Serve with a drizzle of olive oil and basil leaves.