Pizza Toppings - The Signature Dish

The Toppings for a Margarita
1 tin of San Marzano (or any good-quality Italian) tomatoes
A good pinch of sea salt
1/2 cup grated Parmesan
A handful of basil leaves
5.3oz (150g) fior di latte cheese (cow’s milk mozzarella), torn into small pieces
Extra virgin olive oil

Directions:
1. To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender, which makes the sauce bitter. Add a large pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture.

2. Spread a thin layer of sauce with a ladle across the base, leaving a couple of centimetres round the edge for the crust. Add a pinch of Parmesan, basil leaves and a quarter of the mozzarella, in that order. Drizzle with olive oil.

Pizza Pilgrims Favourite Toppings
Nduja - A spicy, spreadable sausage from Calabria, made with 50% pork cheek/belly and 50% Calabrian chillis.
1. Simply top a margarita with 2-3 tbsp of nduja.

Salsicca (Italian sausage) e Friarielli (broccoli raab) - A traditional bianca pizza from Naples, using fresh fennel sausage and friarielli (a wild broccoli, similar to kale).
1. Replace the tomato sauce on a margarita, with some extra fior di latte, and serve with a few pieces of salsicca and friarielli, and cook as normal.

Portobello Mushroom and Truffle Oil - Another bianca based pizza with no tomato sauce - this is a classic combination of flavours.
1. Replace the tomato sauce on a margarita, with some extra fior di latte, and cook with a few thin slices of portabello mushrooms.

2. Once cooked, drizzle over a small amount of the truffle oil. Be careful, as the flavor can be very strong!