Kirstin: We love pizza. We have it every weekend and having played around with the dough recipes, we’ve decided the best one is the Roberta’s recipe from the New York Times. But then that leaves the question of the toppings!
Tom: Nduja know what my favourite topping is?
Kirstin: I knew you were going to say that.
Tom: I’m just trying to do Nduja right thing. Anyway, you were saying…
Kirstin: So I liked the look of this recipe with broccoli, ricotta and olives. Normally we don’t cook the toppings — we just use olives, prosciutto, passata, garlic…
Tom: And Nduja!
Kirstin: Yes, and that. Anyway, this recipe involves cooking the broccoli, garlic and chilli flakes, and then you chop it up and add the olives.
Tom: And then bung that on the pizza, plus ricotta and olive oil. And salt. And a few more chilli flakes. It was fab!
Kirstin: I loved it. I would do that again. Would you?
Tom: Amazingly, yes. Normally I don’t like pizzas without meat, but this was great!
Kirstin: I think I would add some jalapeño. I’m surprised she didn’t.
Tom: Everything is better with more jalapeño!