400g good quality pizza sauce
180g nduja
100g kale, Shredded
Pizza Dough
500g ‘00’ fi ne fl our
5g fi ne sea salt
7g sachet dried yeast
10g caster sugar
30g extra virgin olive oil
350g warm water
Parsley and Pumpkin Seed Pesto
50g toasted pumpkin seeds
80g parsley
20g basil
140g olive oil
10g crushed garlic
3g salt
Taleggio Sauce
63g Essential Cuisine Béchamel Sauce Mix
8g Essential Cuisine Cheese Stock Mix
100g taleggio cheese
500ml water
1. Dough - Add the flour and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.
2. Taleggio Sauce – Mix the EC Béchamel Sauce Mix and the EC Cheese Stock Mix with the water. Bring to a simmer stirring constantly and cook out for 3-5 minutes. Remove from the heat and stir in the taleggio until melted. Cool and refrigerate.
3. Parsley and Pumpkin Seed Pesto – Put all of the ingredients into a blender. Blend until smooth and set aside.
4. Knock back the pizza dough and split into 4 even pieces. Roll out on a floured surface into a 10-inch round base. Top with a ladle of the pizza sauce and some of the cheese sauce. Top with spoons of the nduja, pesto and shredded kale.
5. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.
6. To serve slice into 6 pieces and top with more fresh pesto.