N'Duja Sausage and Fresh Mozzarella Pizza

   I made this pizza with a pizza dough recipe from Jamie Oliver's website that can be found here. I also used a type of sausage called N'Duja, which is a kind of soft spicy sausage, that you can eat straight away. It seems really strange at first, but once you've cooked it, the oils come out and really flavour the tomato sauce nicely.

As much as this recipe involves a lot of mucking around, please bear with me, as it is by far the most amazing pizza I've had outside Rome, and is really worth the trouble.

For the tomato sauce;

Blanch about 20 San Marzano tomatoes in boiling water for no longer than one minute, then run under cold water in a colander to cool them down. This should make the skins really easy to peel off. Then roughly chop the tomatoes and put them in a saucepan with a generous splash of good quality olive oil and a good pinch of sea salt and freshly ground black pepper. This sauce needs a fair amount of salt to really bring out the flavour of the tomatoes, especially as we're only going to use a small amount of it on the dough itself.

Now cook the tomatoes with approximately two teaspoons of tomato puree and a tablespoon of water. The sauce should simmer for around half an hour so keep adding water to stop it drying out too much.

Once the sauce has cooked, roll out a small ball of the pizza dough until it is only about 1-2mm thick, and about 20 cm in diameter, and spread about two or three tablespoons of the sauce onto the dough, leaving a border of around 2 cm all the way around the edge.

Now cut the sausage into chunks of around 1-2 square cm, and arrange on the pizza. Cook in a preheated oven at 180C for 15 minutes.

Once the pizza has cooked, take it out of the over and tear a ball of buffalo mozzarella into large chunks and arrange while the pizza is still hot. Then throw on some peppery rocket leaves and some grated Parmesan and drizzle with olive oil.