Create impactful flavour with ease. Sabato Pronto Rosso and Sabarot pepper drops both provide a subtle sweetness. The pizza is then topped with Clevedon Buffalo Co. Oaxaca cheese - a stringy, Mexican-style buffalo cheese ideal for melting. If you are after a bit of spice, replace Sabato Pronto Rosso with Callipo Nduja for a meaty and fiery alternative. 

Makes 1 pizza

1 ball Organic Dough Co. or Sabato pizza dough
3 Tbsp Sabato pronto rosso or Callipo Nduja
Extra virgin olive oil (EVO)
½ ball Clevedon Buffalo Co. Oaxaca cheese, torn in bite-sized pieces
2-3 Tbsp Salvagno pitted olives (you can also use Losada pitted Gordal or Manzanilla olives)
2-3 Tbsp Sabarot yellow pepper drops
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 Oaxaca, olives and pepper drops.

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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