'Nduja sausage and sheeps’ cheese pizza
These spicy, tangy homemade pizzas are so much better than anything you can have delivered – the perfect pick-me-up.
Ingredients
- For the pizza dough
- 200g/7oz semolina flour
- 800g/1lb 12oz type ‘00’ flour, plus extra for dusting
- 1 tbsp caster sugar
- 1 tsp salt
- 650ml/1 pint 3fl oz tepid water
- 1 x 7g sachet fresh yeast
- For the topping
- 1 x 400g can plum tomatoes, preferably San Marzano
- 400g/14oz sheeps’ cheese, crumbled
- 300g/11oz ’nduja (soft spicy Italian sausage, available from delicatessens or online specialists)
- 1 large handful fresh basil leaves
- 1 tbsp peanut oil
Preparation method
-
For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well.
-
Mix the yeast and a splash of the water to a paste in a small jug.
-
Make a well in the centre of the dry ingredients
and add the yeast paste. Gradually pour over the rest of the tepid
water, bringing the dry ingredients into the centre a little at a time,
until the mixture comes together as a soft dough.
-
Turn the dough out onto a lightly floured work
surface and knead for 5-10 minutes, until smooth and elastic. Place the
dough into a large, clean bowl and cover with a damp, clean tea towel.
Set aside in a warm room to prove for 1½ hours.
-
When the dough has almost doubled in size, knock it
back by punching and kneading it a little, then divide it into four
equal balls.
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Place the dough balls onto a lightly greased baking
tray, spaced well apart, and cover with a lightly greased sheet of
cling film. Set aside to prove again, for at least four hours (in a warm
room) or overnight (in the fridge).
-
When the dough balls have doubled in size again,
preheat the oven to its highest setting. Place a heavy baking tray or
pizza stone into the oven to heat up with it.
-
Roll one of the dough balls out onto a lightly
floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour
onto an upturned baking tray and transfer the pizza base onto it.
-
For the topping, blend the canned tomatoes to a
purée in a food processor. Spoon some of the mixture into the centre of
the pizza base, spreading it almost to the edges.
-
Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil.
-
Working as quickly as possible, scoot the pizza
into the oven by pushing it from the upturned tray onto the pizza stone
or hot baking tray. Cook for 5-8 minutes, or until the base is cooked
through, the cheese has melted and the tomatoes are bubbling.
-
Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately.
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