James Martin's potato and 'nduja pizza recipe
When it's done right, homemade pizza beats a takeaway hands down. This spicy, smoky potato and 'nduja creation – from James Martin's new book, POTATO: Baked, Mashed, Roast, Fried – is no exception. The chef and TV presenter admits he's quite particular when it comes to pizza, though this unusual but delicious combination is one of his favourites.
"Anybody who knows me, or who watches me on TV, knows that I love pizza," says James. "I am lucky to have a wood-fired pizza oven in the garden, and this is one of only a few different types of pizza that I enjoy, other than the classic Margherita. For me, the buck stops well before the word ‘pineapple’…"
Ingredients
- 1 kg strong plain bread flour
- 20 g fresh or dried yeast
- 50 g semolina flour, plus extra for dusting
- 100 ml olive oil
- 20 g salt
- 650 ml water
- 2.2 lbs strong plain bread flour
- 0.7 oz fresh or dried yeast
- 1.8 oz semolina flour, plus extra for dusting
- 3.5 fl oz olive oil
- 0.7 oz salt
- 22.9 fl oz water
- 2.2 lbs strong plain bread flour
- 0.7 oz fresh or dried yeast
- 1.8 oz semolina flour, plus extra for dusting
- 0.4 cup olive oil
- 0.7 oz salt
- 2.7 cups water
- 400 g can San Marzano tomatoes, blitzed until smooth
- 100 g mini mozzarella balls
- 50 g Pecorino, grated
- 400 g cooked sliced potatoes
- 200 g ’nduja
- 1 drizzle of olive oil
- 1 handful of basil sprigs
- 14.1 oz can San Marzano tomatoes, blitzed until smooth
- 3.5 oz mini mozzarella balls
- 1.8 oz Pecorino, grated
- 14.1 oz cooked sliced potatoes
- 7.1 oz ’nduja
- 1 drizzle of olive oil
- 1 handful of basil sprigs
- 14.1 oz can San Marzano tomatoes, blitzed until smooth
- 3.5 oz mini mozzarella balls
- 1.8 oz Pecorino, grated
- 14.1 oz cooked sliced potatoes
- 7.1 oz ’nduja
- 1 drizzle of olive oil
- 1 handful of basil sprigs
Details
- Cuisine: Italian-inspired
- Recipe Type: Pizza
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Place all the ingredients for the dough into a stand mixer fitted with a dough hook attachment. Mix on a slow speed for 4 minutes, then turn up to a medium speed for 12 minutes.
- Tip the dough onto a surface dusted with semolina flour and shape into 10 even-sized balls. Leave to prove for 15 minutes or cover and pop in the fridge overnight.
- When you are ready to cook, heat a pizza oven until hot or alternatively place a pizza stone into an oven at 200°C (180°C fan/400°F/gas 6) for 30 minutes.
- Dust a work surface with semolina flour and roll a ball of the dough out as thin as you dare. Top with a smear of puréed tomato, some of the cheeses, potatoes and ’nduja. Drizzle over some olive oil, then place into the pizza oven or onto the pizza stone. Bake until crisp and bubbling in the centre. Repeat to make the remaining pizzas. Top the pizzas with some sprigs of basil to serve.
Recipe extracted from POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23). Photography by John Carey.
For your chance to win a copy of POTATO: Baked, Mashed, Roast, Fried, enter the competition on our Facebook page.
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