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How to Cook The Spicy Merguez, Goat’s Cheese and Spinach Pizza

How to Cook The Spicy Merguez, Goat’s Cheese and Spinach Pizza


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A rich and spicy pizza for the more adventurous. The goats cheese adds a real depth of flavour and acidity to the spicy sausage.

For the dough: 

  1. Sift flour into an electric mixing bowl.
  2. Add yeast, salt and mix.
  3. Add oil then water and mix using a dough hook for 8 to 10 minutes until you achieve a tight, glossy dough that comes clean away from the sides
  4. Transfer to a clean work surface, knead for a couple of minutes then store in an oiled bowl covered with cling film and refrigerate overnight.
  5. The following day remove from the fridge and place on a lightly floured surface, knock the dough back then divide into four equal pieces (or 8 if your making a snack size base) and roll into balls by flattening the dough then pulling back into itself to create a smooth ball.
  6. Using a rolling pin roll out the dough into even rounds ready for stage 1 cooking.
  7. Heat a tbsp. olive oil in a non stick frying pan/skillet and fry the rolled dough over a medium high heat, after a few minutes the dough will rise & brown on the base, flip over and cook for another minute or so then cool on a wire rack & repeat
  8. These can be used straight away or chilled, frozen ready to use at a later date.

For the pizza: 

  1. Preheat the oven to 210°C fan assisted or 230°C without a fan (gas 8).
  2. Spoon some passata onto the pizza bases and spread evenly, then scatter over the mozzarella, goats cheese, spinach and merguez balls.
  3. Bake for 10 minutes until the base is crisp & the meatballs piping hot. Drizzle with chilli oil to taste.

  • The Ingredients
  • for the dough
  • 500g OO flour (or strong white flour)
  • 350 ml lukewarm water
  • 30 ml olive oil
  • 9g instant yeast
  • 9g salt
  • for the pizza
  • 24 x 10g merguez sausage balls (the filling taken from the sausage casing)
  • 300g passata
  • 2 balls mozzarella
  • 80g fresh goats cheese
  • 1 bag spinach blanched in boiling salted water, refreshed, excess water squeezed & chopped
  • Chili oil to finish

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