Spicy ’nduja, slow-roasted tomato & rocket pizza

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingreadient

• 250g pack Mixed Baby Tomatoes, halved lengthways
• 1 tbsp Essential Olive Oil
• 1 tsp dried oregano
• 2 x 220g packs frozen The Northern Dough Company Original Pizza Dough, defrosted
• 150g Galbani Mini Italian Mozzarella, drained
• 40g pack Cooks’ Ingredients ’Nduja
• Extra virgin olive oil, to drizzle
• 50g wild rocket

Step by step

1. Preheat the oven to 150ºC, gas mark 2. Place the tomatoes on a baking sheet and brush with the olive oil. Season and sprinkle with the oregano, then cook for 1 hour, or until shrunken and semi-dried. Remove and set aside.
2. Increase the oven temperature to 240ºC, gas mark 8 and place 2 baking sheets inside to heat up. Roll out the dough into circles about 30cm in diameter. Place on the hot baking sheets. Scatter with the cooked tomatoes, then the mozzarella and finally the ’nduja, torn into chunks. Drizzle with a little extra virgin olive oil.
3. Bake for 10-12 minutes, or until the crust is crisp and lightly browned. Scatter with the rocket, drizzle with a little more oil and serve.