- ½ x 7g sachet dried yeast
- 175ml lukewarm water
- 250g white bread flour, sifted
- 50g semolina flour, sifted
- ¼ tsp fine salt
- scant tsp caster sugar
- 1 tbsp olive oil, plus extra for cooking
- a lump of oak or beech wood
- 180g nduja
- 80g young pecorino, finely grated
- ¼ a fennel bulb, very finely sliced, any fronds reserved
- sea salt and black pepper
- extra virgin olive oil, for drizzling
1. Whisk the yeast into the water to dissolve. In another bowl, combine the flours, salt, sugar and olive oil, then gradually stir in the yeast mixture until the dough starts to come together. On a floured surface, knead into a smooth, elastic dough, then return the dough to the bowl, cover with a damp clean cloth and leave in a warm place for 30 minutes, or until doubled in size.
2. Divide the dough into 4 balls, then roll out on a lightly floured surface to form small pizzettes.
3. Set the barbecue for direct/ indirect cooking and place the lump of wood in the indirect zone. Ensure the grill is clean and very hot before starting. Lightly oil the pizzette bases on both sides, then place on the grill in the direct heat zone and cook for 2–3 minutes; they should start to puff up and bubble. Turn over and cook for a further 2 minutes.
4. Spread the part-cooked pizzettes with nduja, leaving a small border around the edges. Sprinkle over the pecorino and top with the fennel.
5. Season and cook in the indirect heat zone, with the lid closed, for 8 minutes, until the cheese has melted and the fennel is lightly cooked.
6. Drizzle with extra virgin olive oil and sprinkle over the fennel bulb fronds before serving.