A flavoursome combination with just the right amount of heat! Try this pizza for your next casual gathering or for a simple yet delicious weeknight dinner. 

Makes 1 pizza

1 ball Organic Dough Co. 
3 Tbsp Callipo Nduja or Sabato pronto rosso
Extra virgin olive oil (EVO)
½ ball Clevedon Buffalo Co. bocconcini torn in bite-sized pieces
2-3 Tbsp Losada pitted Gordal or Manzanilla olives
2-3 Tbsp El Navarrico sliced Pimientos 
Handful of rocket leaves

Take the pizza dough out of the freezer and prove in a floured bowl for 6-8 hours (it’s ideal to do this in the morning for baking in the evening).

Preheat oven to 250°C.

On a lightly floured surface, roll out or press the dough as thinly as possible. Transfer to a lightly oiled baking tray. Mix the Pronto Rosso (or nduja) with a little EVO so it is spreadable. Spread the Pronto Rosso over the pizza base. Top with buffalo cheese, olives and sliced pimientos.

Bake for 10-15 minutes or until crust is golden brown and crisp. Remove from oven and finish with a drizzle of EVO, which adds perfume and moisture to the completed pizza. Scatter with rocket and slice to serve.

Recipe by Julie Le Clerc

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