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‘Nduja and sheep’s cheese pizza
Serves 6 Starters and mains
Ingredients
- 200g semolina flour
- 800g 00 white flour, plus extra for dusting
- 1 tbsp caster sugar
- 1 tsp salt
- 7g fresh yeast
- 650ml warm water
For the topping
- 400g tin San Marzano tomatoes
- 400g sheep's cheese, sliced and crumbled
- 300g 'nduja
- a large handful of basil leaves
- 1 tbsp peanut oil
Method
Place the flours, sugar and salt in a large bowl and stir. Mix the yeast to a paste with a little of the warm water, then pour onto the flour. Add the rest of the water, gradually mixing in the flour to form a soft dough.
Tip the dough out onto a lightly floured work surface and knead until smooth and elastic. Place in a bowl and leave to rise for 90 minutes, then knock back and divide into six equal portions. Roll each piece into a ball, then place on a tray, cover and leave to rise for 4 hours or overnight in the fridge.
Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven to heat up. Roll each piece of dough out on a lightly floured surface, until about 5mm thick, then place on an upturned floured tray. Place the tomatoes in a food processor and blitz to a purée. Spoon the tomato purée thinly over the bases, just to the edges. Scatter over the sheep’s cheese, ’nduja and basil leaves and drizzle over the oil.
You will need to cook the pizzas in batches. Scoot into the oven, pushing the pizza onto the heated tray, and cook 5-8 minutes until cooked through and bubbling.
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