Planning a pizza party? Prep your dough (or get some pre-prepared bases) then take your pick from these delicious topping ideas from James Strawbridge. The ‘Nduja, Fig and Honey is packed with gentle heat and delicate sweetness, while the Courgette and Pesto is a summery green treat.
Serves 2
Ingredients:
For the ‘nduja, fig and honey topping:
- 1 ladle or 2 tablespoons of spicy tomato sauce
- 75g ‘nduja, crumbled
- 3 figs, halved
- 5 bocconcini mozzarella balls
- 4 sprigs of thyme
- 1 tsp British summer honey
For the courgette and pesto topping:
- 2 tbsp Pesto alla Genovese
- 100g torn buffalo mozzarella
- 1 courgette, finely sliced
- Large handful of rocket leaves
Method:
- Preheat your pizza oven to 350˚C, or if you're using a domestic oven, get it as hot as possible at 220˚C. If you have a pizza stone, definitely use it!
- Prove your pizza dough and shape into a 12” circle on a floured surface. Lightly dust with a handful of polenta and top with your choice of ingredients. See below.
For the 'nduja, fig and honey topping:
- Start with a good layer of spicy tomato sauce – spread it out evenly with the back of the spoon in concentric circles.
- Then add halved figs, sprigs of thyme and crumble spicy 'Nduja sausage around the top.
- Finish with balls of creamy mozzarella and a drizzle of British honey. Bake in the oven for 2-3 minutes turning every 15-30 seconds for an even crust.
For the courgette and pesto topping:
- Repeat the same process for the tomato sauce, but this time, layer thin slices of courgette on top of a Genovese basil pesto sauce and then tear more fresh basil and mozzarella on top.
- Drizzle with olive oil and serve with a handful of peppery rocket leaves.
