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Be inspired every day with Living North
Pizza Pilgrims
February 2021
Reading time 5 minutes
A recipe from Pizza Pilgrim's book, 'Pizza: History, Recipes, Stories, People, Places, Love.'
  • 1 ball of Neapolitan pizza dough
  • 80g (3oz) tomato sauce
  • 4–5 basil leaves
  • Parmesan, for grating
  • 1 tbsp good-quality olive oil
  • 60g (2oz) ’nduja, ripped into 5–6 blobs
  • 50g (1¾oz) sliced pepperoni
  • sliced fresh chilli, to taste
  • 80g (3oz) fior di latte mozzarella, torn or sliced
  • a mini 50g (1¾oz) burrata
  • spicy honey (see page 110), for drizzling

1. Preheat the grill (broiler) to its absolute highest setting, and place a large, ovenproof frying pan (skillet) over a high heat and let it get screaming hot.

2. Meanwhile, flatten and stretch the dough ball ( following the instructions on page 101) to make a 10-inch pizza base.

3. Lay the pizza base flat in the hot, dry frying pan, then, using a small ladle (or a large spoon), spoon the tomato sauce onto the middle of the pizza. Using the back of the ladle, make concentric circles to spread the sauce, beginning in the middle and finishing 1½in from the edge. Then add the basil, a grating of Parmesan and the olive oil. Top evenly with the ’nduja pieces, pepperoni slices and fresh chilli.

4. Once the base of the pizza has browned, about 1–2 minutes, add the mozzarella, then place the frying pan under the grill on the highest shelf.

5. Once the crust has taken on some colour, about 1–2 minutes, place a mini burrata in the centre and drizzle with spicy honey.

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