IOWT x Northern Dough Co Margherita Pizza

• 1 Northern Dough Co. Original Pizza Dough ball
• 3–4 Isle of Wight Heritage Tomatoes
• 4 tbsp Isle of Wight Pizzaiola
• Semolina, for dusting the surface
• 1 mozzarella ball
• Fresh basil
• Isle of Wight olive oil
• Flaky sea salt
• Oregano
• Parmesan, grated

Preheat the oven to 220°C, or see manufacturer’s instructions if using a pizza oven.

Stretch out the Northern Dough Co. Original Pizza Dough ball onto a surface lightly dusted with semolina.

Tear the mozzarella into strips and place around the edge of the dough. Fold the dough over the mozzarella and pinch to seal the crust.

Spread the Isle of Wight Pizzaiola evenly over the base.

Thinly slice most of the Isle of Wight Heritage Tomatoes and layer over the pizza. Reserve a few slices for finishing.

Drizzle with Isle of Wight Olive Oil and season with flaky sea salt and oregano.

Bake for 15–20 minutes until the crust is golden and crisp.

Toss the reserved tomato slices with basil, olive oil and a pinch of salt.

Top the cooked pizza with the fresh marinated tomatoes and finish with parmesan and extra basil.