‘Nduja & Jalapeño Pizza
Neven Maguire x The Dough Bros
Neven Maguire x The Dough Bros
Recipe - Beacon Court
‘Nduja & Jalapeño Pizza
Prep Time5 Minutes
Servings2
Cook Time7 Minutes
Ingredients
1 Pack Simply Better Stone Baked Pizza Bases
6 Tbsp Simply Better Italian Tomato & Basil Pasta Sauce
2 Tbsp Simply Better Italian Pecorino Romano, grated
1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
2 Tsp Simply Better Italian ‘Nduja
50g Diced Jalapeños
½ Small Red Onion, sliced thinly
Fresh Basil Leaves
Directions
INGREDIENTS
- 1 Pack Simply Better Stone Baked Pizza Bases
- 6 Tbsp Simply Better Italian Tomato & Basil Pasta Sauce
- 2 Tbsp Simply Better Italian Pecorino Romano, grated
- 1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
- 2 Tsp Simply Better Italian ‘Nduja
- 50g Diced Jalapeños
- ½ Small Red Onion, sliced thinly
- Fresh Basil Leaves
METHOD
- Preheat the oven to 200 °C (Fan). Remove the pizza bases from their packaging, spoon 3 tablespoons of the tomato and basil sauce over each base then grate over a tablespoon of pecorino on each pizza.
- Tear the mozzarella into small pieces and scatter over the bases.
- Take a teaspoon of the ‘nduja and crumble it into very small pieces and scatter over the pizza base. Repeat with the second base.
- Sprinkle over the thinly sliced red onion and jalapeños.
- Place the pizza bases directly onto the oven shelf and bake for 6½-7 minutes. Once cooked, remove, slice, garnish with the fresh basil leaves and serve immediately.
5 minutes
Prep Time
7 minutes
Cook Time
2
Servings
Recipe
INGREDIENTS
- 1 Pack Simply Better Stone Baked Pizza Bases
- 6 Tbsp Simply Better Italian Tomato & Basil Pasta Sauce
- 2 Tbsp Simply Better Italian Pecorino Romano, grated
- 1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
- 2 Tsp Simply Better Italian ‘Nduja
- 50g Diced Jalapeños
- ½ Small Red Onion, sliced thinly
- Fresh Basil Leaves
METHOD
- Preheat the oven to 200 °C (Fan). Remove the pizza bases from their packaging, spoon 3 tablespoons of the tomato and basil sauce over each base then grate over a tablespoon of pecorino on each pizza.
- Tear the mozzarella into small pieces and scatter over the bases.
- Take a teaspoon of the ‘nduja and crumble it into very small pieces and scatter over the pizza base. Repeat with the second base.
- Sprinkle over the thinly sliced red onion and jalapeños.
- Place the pizza bases directly onto the oven shelf and bake for 6½-7 minutes. Once cooked, remove, slice, garnish with the fresh basil leaves and serve immediately.