Calabrese pizza

Method

1. Preheat a baking sheet or pizza stone in the oven to 220°C/fan200°C/gas 7 or as high as your oven will go. Stretch and roll the dough into a rectangle or rustic circle (see p108 for how to do this). Remove the sheet/stone from the oven, place the rolled dough on top and quickly spread the tomato sauce over the base, leaving a 1cm gap around the edge. Add the mozzarella and break the nduja sausage, if using, into small pieces, scattering it evenly over the pizza base. Add the roquito pepper, green chilli and yellow and red pepper on top.
2. Finally, sprinkle over half the Grana Padano, top with slices of Calabrese sausage or spicy salami and season with the oregano. Place in the oven for 10-12 minutes until crisp and golden.
3. While the pizza is cooking, place the watercress and pesto in a bowl and lightly toss together.
4. Remove the pizza from the oven, tear the fior di latte mozzarella into 10 pieces and scatter over the pizza. Spoon the watercress and pesto mix over the top and finish with the remaining Grana Padano.