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Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust

Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust

Brought to you by: OcadoLife
    2 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

Created 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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Ingredients

  • ½ 170g pack Ocado Own Range Exotic Mushroom Trio Mix
  • 1 knob of butter (any type)
  • ½ tbsp extra virgin olive oil
  • 25g ’nduja paste
  • 50g ricotta
  • 2 tbsp plain flour, for dusting surface
  • 60g grilled aubergines from a jar
  • 80g mozzarella, roughly torn
  • 1 handful of parmesan shavings
  • 1 handful of basil leaves (optional)
  • 1 drizzle 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.

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