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Full English Breakfast pizza

Calabrian Cowboy Pizza

Serves 2

We often associate cowboys with their smokin’ hot guns. Well this cowboy has a really hot smoking gun that can really fire you up once you’ve tasted it.

Calabria’s famous Nduja sausage delivers a real shot of heat with the calabrian chilli’s, and then your taste sensation continues with the Calabrian sausage meat that adds a real texture to the pizza whilst adding a subtle touch of heat of it’s own. But the real door swinger in town on this pizza is the Roquito peppers. They come and smack you right in the mouth with a combination of juicy sweetness and firety hot chilli heat.

This pizza will blow your head off.

Add all your toppings.

Ingredients

 

  • 1 Great Balls of Flour sourdough pizza ball
  • Flour and semolina mix
  • 65g Great Balls of Flour Pizza Tomato Sauce
  • 70g Fior Di Latte Julienne cut. 
  • 25g Red Onion, thinly sliced
  • 25g Nduja sausage paste
  • 75g Calabrian sausage meat
  • 25g Roquito chilli peppers

Method

 

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base. 

Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature. Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow to warm for 45 minutes before building your pizza.  

Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video 

Springkle your pizza peel or parchment paper with flour and semolina mix. Transfer to your pizza peel, or parchment paper if cooking in a home oven.  Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.  

 

Cooking guide

Spread your tomato sauce, work quickly now to top the rest of the pizza so as to ensure your base doesn’t get soggy. Next add your red onions, Nduja, Roquito peppers and Calabrian sausage meat. Finally add your cheese and arrange in whatever style you prefer depending upon the type of cheese you have chosen. Transfer carefully to your oven. 

Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven. Check our how to video tutorials for help and guides on getting the best from cooking in your oven. 

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