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Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust

Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust

By OcadoLifePublished on 12 October 2022Created by Pizza Pilgrims pizzeria founders Thom and James Elliot, this Neapolitan-inspired Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust showcases their Easy Pizza Base and 3-Minute Tomato Sauce. The clever frying-pan technique cooks and crisps up the base, while the grill quickly finishes things off. Enjoy with a glass of deeply fruity Italian red.
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Time and servings

30 minsTotal time
2Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 0.5 170g pack ocado own range exotic mushroom trio mix
  • 1 knob of of butter (any type)
  • 0.5 tbsp of extra virgin olive oil
  • 25 g of ’nduja paste
  • 50 g of ricotta
  • 2 tbsp of plain flour, for dusting surface
  • 60 g of grilled aubergines from a jar
  • 80 g of mozzarella, roughly torn
  • 1 handful of of parmesan shavings
  • 1 handful of of basil leaves (optional)
  • 1 drizzle of olive oil, to serve

Method

  • Step 1

    In a pan, fry the mushrooms in the butter and olive oil with a pinch of salt until just cooked.

  • Step 2

    Meanwhile, mix together the ’nduja and ricotta in a bowl.

  • Step 3

    Roll out the Easy Pizza Base dough on a lightly floured surface and stretch it out to about 25cm in diameter.

  • Step 4

    Use a teaspoon to dollop the ’nduja-ricotta mixture around the edge of the pizza, being sure to leave a gap 2.5cm from the outer edge. Make it as even as possible; neaten as you go. To fold the crust, carefully turn up the dough from the outer edge a little at a time and fold it over the ’nduja-ricotta mixture so it’s hidden. Then press with your fingertips, all the way round, to seal the edge of the crust to the base.

  • Step 5

    Put a heavy-based frying pan on the hob over a high heat; preheat the grill to high. Pop the pizza base in the pan and spread 2-3 tbsp 3-Minute Tomato Sauce over it with the back of a spoon.

  • Step 6

    Top with the aubergines, fried mushrooms and mozzarella; cook for 2 mins or until the crust is browned. Finish under the grill until the cheese is bubbling. Finish with some parmesan shavings, a sprinkling of basil leaves (if using) and a drizzle of olive oil.