Dollop tablespoon amounts of nduja evenly over pizzas, followed by broccolini and olives.īake in oven for 12-15 minutes, depending on temperature of your oven. Spread with tomato puree and sprinkle with parmesan and mozzarella. Gently press dough to fill pans, bursting any air pockets. Preheat oven for 30 minutes at its maximum temperature. Drain excess juice from the tinned tomato and puree the whole tomatoes with a stick blender. Drizzle in the olive oil with motor running and process until emulsified. Add basil (leaving a few leaves aside to garnish) and blitz to form a rough paste.
Place garlic and pine nuts into a small food processor and blitz until crumbly. Cover with clingfilm and allow to prove for two hours. Press down onto doughs to form a disc and rub the surface with olive oil from the pan. Roll each piece into a ball and place seam side down into pans. Turn out dough onto floured bench and divide in half. Cover with clingfilm and allow to prove for 12-18 hours at room temperature (warmer weather requires less proving time).ĭivide olive oil between two 25-centimetre cast iron pans. Mix together dough ingredients with a wooden spoon in large bowl until completely incorporated.
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