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Nduja sausage and sheeps' cheese pizza

Nduja sausage and sheeps' cheese pizza comes together with Caster Sugar, Salt, and Peanut Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well.

2. 2

   Mix the yeast and a splash of the water to a paste in a small jug.

3. 3

   Make a well in the centre of the dry ingredients and add the yeast paste.

4. 4

   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.

5. 5

   Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic.

6. 6

   Place the dough into a large, clean bowl and cover with a damp, clean tea towel.

7. 7

   Set aside in a warm room to prove for 1½ hours.

8. 8

   Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film.

9. 9

   Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge).

10. 10

    When the dough balls have doubled in size again, preheat the oven to its highest setting.

11. 11

    Place a heavy baking tray or pizza stone into the oven to heat up with it.

12. 12

    For the topping, blend the canned tomatoes to a purée in a food processor.

13. 13

    Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges.

14. 14

    Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling.

15. 15

    You can freeze the pizza bases to make this recipe quicker next time you make it.