Pizzette dough

This recipe makes enough dough for 10 pizzette. Extra dough can be left in the fridge, wrapped in cling film for a few days or you might just double up and eat them all on the same day-they’re that delicious.

500g white bread flour-seived

100g semolina flour-seived

½ tsp salt

1x 7g sachet yeast

½ tablespoon caster sugar

2 tablespoon olive oil

350ml warm water

Topping

80g Nduja

80g soft Pecorino, finely grated

¼ Fennel bulb, very finely sliced and fronds reserved

Sea salt and black pepper

Whisk the yeast into the water to dissolve.  Mix together the flours, salt, sugar and olive oil. Now stir in the warm water, gradually and then knead the mix together with your hands until fully incorporated. Continue to knead until you have fairly smooth, elastic dough. Cover the bowl with a damp clean cloth and wait for 30 minutes or so until the dough has doubled in size, leaving in a warmer part of the kitchen is advisable.

When doubled the dough is ready to be divided into balls and then each ball rolled out, on a lightly floured surface to form small pizzette.

heat an oven to max along with heat with a pizza stone or strong thick baking tray on the middle shelf (if you have a pizza oven then you can use this too)

Spread the nduja on the bases leaving a small border and then sprinkle over the grated pecorino and and finally the shaved fennel.  Place the pizzettes on the pizza stone or tray (or in the pizza oven) and cook for 6-7 minutes or until cooked, slightly charred, the cheese melted and the fennel is lightly cooked. Finish with extra virgin olive oil and a sprinkle of the green fennel fronds.