This pizza with a semolina flour base is cheesy, crispy and spicy.
Place the flours, sugar and salt into a large bowl and stir.
Mix the yeast and a little of the water to a paste, then pour onto the flour. Add the rest of the water, gradually mixing the flour in to form a soft dough.
Tip out and knead on a lightly floured work surface until smooth and elastic. Place into a bowl and leave to rise for 1½ hours then knock back and divide into four. Roll into balls, then place in a tray, cover and leave to rise for 4 hours or overnight in the fridge.
Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven and allow to heat.
Roll each piece of dough out on a lightly floured surface, until about 5mm thick, then place on to an upturned floured tray.
Place the tomatoes in a food processor and blitz to a purée. Spoon the tomato puree thinly over the pizzas, just to the edges.
Scatter over the sheep’s cheese, ndjua and basil leaves then drizzle over the peanut oil.
Scoot into the oven - pushing the pizza on to the heated pizza tray or stone - and cook for five to eight minutes until cooked through and bubbling. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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