Ingredients
11 total- 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
6 stepsStep 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.