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60p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Finely grate the garlic into a bowl, then grate in the Parmigiano Reggiano and lemon zest. Add the ricotta and 1 tbsp oil; mix well and season.
Preheat the grill to medium-high. Roll out one of the dough balls on a lightly floured surgface to a circle roughly 25cm in diameter. Heat an ovenprood frying pan over a high heat. Carefully transfer the dough to the hot pan and brush the top lightly with ½ tbsp olive oil. Speak with ½ the ricotta mixture then top with small dollops of ½ the 'nduja pesto.
Once the base is browned (about 5 minutes), put the pan under the grill and cook for 3-5 minutes more until the crust is dark golden and the dough is cooked through. Meanwhile, toss the rocket with ½ tbsp oil, a little salt and a squeeze of lemon juice. Slide the pizza onto a board and repeat to make a second pizza. Top each pizza with the rocket salad before slicing and serving.
Typical values per serving when made using specific products in recipe
Energy | 1,490kJ/ 357kcals |
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Fat | 23g |
Saturated Fat | 7.6g |
Carbohydrates | 25g |
Sugars | 1.9g |
Fibre | 2.6g |
Protein | 12g |
Salt | 1.3g |
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