Spicy ‘Nduja Pizza with 2 Ingredient Pizza Dough

Easier, quicker AND better for you than a typical takeaway, this spicy ‘nduja pizza is destined to become a family favourite. But the real game-changer is the two-ingredient dough base. It’s remarkable how easy it is to make - no long kneading, no waiting for it to rise. Just mix, roll, top and bake. Plus, Greek yoghurt gives the pizzas a lovely boost of protein you’ll definitely not find in your favourite takeaway. 👋 please allow time for your oven and pizza stone to heat up for a really crispy pizza.


Based on 4 servings, adjust as needed.

Step 1

Heat your oven to 250°C fan and pop two large oven trays inside on the top rack to heat up (or a pizza stone if you have one). Try to do this at least 30 minutes before you want to cook the pizzas, to make sure they’re super hot (this will help you get a lovely crispy base).

Step 2

Mix the self-raising flour, yoghurt and 1 tsp of salt (if cooking for 4) in a large bowl until it comes together into a rough, floury dough. At this point, go in with your hands, squeeze any remaining lumps of yoghurt into the flour, and knead it a couple of times to bring it together into a cohesive dough. Cover the bowl with a tea towel and set it aside while you prep the toppings.

Step 3

Slice your olives in half, slice your basil leaves, then set yourself up with a station with your mozzarella and 'nduja ready to go.

Step 4

When you’re ready to cook the pizzas, cut the dough into two roughly equal pieces and form them into balls. With a rolling pin, roll out each ball into circles, with a diameter of about 25cm. Don’t worry if they’re not perfect circles! Pop the circles onto a piece of baking paper, for easy transfer into the oven.

Step 5

Divide the pizza sauce between the bases, spooning it evenly over each base, leaving a little space around the edges for the crust. Top with the grated mozzarella, ‘nduja and olives. Carefully transfer the pizzas (still on the baking paper) onto the hot trays in your preheated oven, and bake for 15 minutes, until the crust is golden and the toppings are bubbling.

Step 6

Remove from the oven, then drizzle with the honey. Scatter the basil leaves over each pizza, then top each with a handful of rocket leaves. Serve right away, while hot, crispy and gooey.

  • Ingredients
  • Based on 4 servings
  • 10 Basil, leaves picked 1x Sainsbury's Fresh Packed Basil 30g
  • 300g Self Raising Flour 1x Sainsbury's Self Raising Flour 500g
  • 150g Grated Mozzarella Cheese 1x Sainsbury's Grated Mozzarella Cheese 250g
  • 150g Pizza Sauce 1x Mutti Classic Pizza Sauce 400g
  • 10 Olives 1x Sainsbury's Pitted Kalamata Olives with Herbs 70g
  • 280g Greek Yoghurt 1x FAGE Total 5% Fat Natural Greek Recipe Strained Yoghurt 450g
  • 2tsp Honey 1x Sainsbury's Runny Honey 340g
  • 85g ‘Nduja Paste 1x Sainsbury's Nduja Paste, Taste the Difference 85g
  • 30g Rocket 1x Little Leaves Wild Rocket 60g
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