Frying pan Pizza with ‘nduja and ricotta

by Judy Barden

month’s recipe: 'Steak chilli hotpot'

INGREDIENTS (SERVES 2)

I x pack pizza dough mix or make your own dough base

1 can Mutti peeled plum tomatoes

Sea salt

½ 170g pack Exotic Mushroom Trio Mix

1 knob of butter

½ tbsp extra virgin olive oil

25g ’nduja paste

50g ricotta

2 tbsp plain flour, for dusting surface

60g grilled aubergines from a jar

100g mozzarella, roughly torn

1 handful of parmesan shavings

1 handful of basil leaves (optional)

1 drizzle olive oil, to serve

This is fast food at its best. You can put any topping you like on the pizza and buying ready made dough makes this a really quick supper. It is cooked in a frying pan then put under a hot grill to brown the cheese. Enjoy

Firstly put the tin of tomatoes in a bowl and crush them with your hand (this is the old school way of doing it in Naples) you want it chunky. If you process it becomes too smooth.

Add some sea salt and a large pinch of sugar and set aside.

In a pan, fry the mushrooms in the butter and olive oil with a pinch of salt until just cooked. Meanwhile, mix together the ’nduja and ricotta in a bowl. Follow the instructions if using dough mix and roll out a large portion dough on a lightly floured surface and stretch it out to about 25cm in diameter. 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.

Put a large 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 tomato sauce over it with the back of a spoon.

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.