Ready In: 90 seconds in a pizza oven, 6 minutes in a regluar oven

Preparation time: 10min (excluding final resting of the dough balls)

Difficulty: Easy

Yield: One 12-inch (30cm) pizza

Fruit on a pizza is polarising and we aren’t here to reopen the debate for, or against, pineapple on a pizza. But we do challenge those who may have preconceived ideas that ALL fruit on a pizza is wrong. Open your mind and try this recipe, we reckon you’ll be forgiven for forgetting that there even is fruit on this as you delve into another bite that delivers a really satisfying mouthfeel that has you craving the next bite.

Gorgonzola and Nduja are a perfect match for each other. If you choose not to eat pork we recommend subbing out the Nduja for our Nudeja both the meat and plant based variants will melt into the pizza delivering a burst of heat that compliments the saltiness of the Gorgonzola and the sweetness of the pear.

If heat isn’t your thing, drop the Nduja for one of our Italian style sausage meat flavours. 

A simple recipe that delivers a perfectly balanced pizza that will hit every taste bud

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 and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). 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 your dough ball into a 12" 30cm base. 

Now we'll build the pizza, starting with the sauce then cheese. We chose crumb becausr the smaller pieces allow greater control and will make it easier to balance against the strong flavour of the gorgonzola. Then break the Ndujua (or sausage meat) into thumbnail sized pieces and spread over the top. If you're using Nudeja use a teaspoonful at a time. Finally scatter the pear slices over. 

Sprinkle your pizza peel or parchment paper (if cooking in a kitchen oven) with a light dusting of pizza peel dust to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper. Shuffle the base a couple of times to ensure the pizza isn't going to stick. 

If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.

Empty the contents of the Straciatella onto the pressed out pizza base and spread it around the base. You don’t need 100% coverage as the cheese will spread as it melts during cooking. Then drop the smoked provolone. Next, it is the scallop slices ensuring good coverage, and finally, add the roe. 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 and cook for a further 3 minutes. Once the pizza has cooked removed it from the oven setting it aside for a couple of minutes before drizzling over the pea puree and crumbling over the smoked pancetta. Slice and serve. Check our how to video tutorials for help and guides on getting the best from cooking in your oven..