’Nduja pizza

If you own a barbecue, you also own a pretty decent pizza oven. By using a pizza stone, or even a heavy baking tray, you can cook beautifully light, crisp pizzas in minutes. The basic dough and sauce can be used for any pizza, so play around with toppings. The biggest mistake people make is to add too many ingredients, which means the crust is cooked well before the toppings have got going. Use your toppings sparingly, spread in an even layer ,and you can’t go wrong. This recipe uses one of my favourite ingredients, ’nduja. It's a fiery Italian salami from Calabria with a soft, spreadable consistency, perfect to dab over a pizza.