This pizza with a semolina flour base is cheesy, crispy and spicy. 


  • Pizza dough

  • 200g/7oz semolina flour

  • 800g/1lb12oz  ‘00’ white flour, plus more to dust

  • 1 tbsp caster sugar

  • 1 tsp salt

  • 650ml/ warm water

  • 7g fresh yeast

  • Topping

  • 1 x 400g/14oz tin San Marzano tomatoes

  • 400g/14oz sheep’s cheese, sliced and crumbled

  • 300g/11oz Ndjua (soft spicy Italian salami)

  • 1 large handful basil leaves

  • 1 tbsp peanut oil


  • Dough:

  • 1.

    Place the flours, sugar and salt into a large bowl and stir.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Roll each piece of dough out on a lightly floured surface, until about 5mm thick, then place on to an upturned floured tray.

  • Topping :

  • 1.

    Place the tomatoes in a food processor and blitz to a purée. Spoon the tomato puree thinly over the pizzas, just to the edges.

  • 2.

    Scatter over the sheep’s cheese, ndjua and basil leaves then drizzle over the peanut oil.

  • 3.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1580kj
  • Fat Total 51g
  • Saturated Fat 23g
  • Protein 62g
  • Carbohydrate 201g
  • Sugar 7g
  • Sodium 2440mg

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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