A firm favourite here with Team GBOF, the Calbrese pizza combines saltiness, sweetness and spiciness to deliver a real taste sensation with every bite. Sweet and tangy tomato sauce is complemented by the saltiness of Prosciutto and delicious heat from spicy Nduja sausage paste.
Try this with our Italian Calabrian Antipasto
- 1 Great Balls of Flour dough ball
- Flour and semolina mix
- 65g Tomato Sauce – 2 1/2 desert spoons
- 15g Thinly sliced red onion (optional)
- 70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
- 30g Prosciutto (approximately 1 1/2 slices)
- 25g – Nduja sausage paste.
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.
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.
Transfer to your pizza peel, or parchment paper if cooking in a home oven.
Spread your tomato sauce onto the pizza base then moving quickly add your toppings in your preferred order dropping dollops of Nduja. Add your Prosciutto either halfway through the cook or at the end depending upon your taste.
All you need to create perfect pizza
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