Method
Step 1
Preheat the oven to 220°C/200°C fan/425°F/Gas 7.
Step 2
To make the pizza sauce filling, in a small food processor or blender, blend all the ingredients together until they reach a smooth consistency.
Step 3
Pour through a sieve set over a bowl and leave to drain and thicken. Do not try to push the pizza sauce through the sieve.
Step 4
To make the dough, in a bowl combine the yogurt, flour and salt. Once combined, transfer to a lightly floured work surface and gently bring together until a smooth dough is formed and there are no remaining pockets of flour. The dough can be sticky, but don’t add too much additional flour at this stage.
Step 5
Divide the dough into 6 equal balls.
Step 6
Roll out each ball into an oval which is slightly bigger than your rocket shaped cutter. They do not need to be too neat, as you’ll use the cutter to create the final shape.
Step 7
Spoon 1 spoonful of tomato sauce onto 3 of the ovals, ensuring that the filling will fit inside the middle of the rocket shaped cutter. Top with a few blobs of nduja and a sprinkling of mozzarella cheese.
Step 8
Brush some beaten egg around the edge of the dough, then top each one with another oval of dough, pressing down lightly around the filling to seal. The pocket of filling needs to fit inside the body of the rocket cutter.
Step 9
Lightly flour the rocket cutter and use to cut out a rocket shape, with the filling in the centre. Carefully transfer to a lined baking sheet. If you don’t have a rocket shaped cutter, you could use another shape or cut by hand using a knife.
Step 10
Egg wash all 3 rockets, then sprinkle with some more cheese.
Step 11
Transfer to the oven and bake for 12–15 minutes, until the bread and the cheese on top are both golden brown.
Step 12
Once baked, remove from the oven and transfer to a cooling rack.
Step 13
To make the paprika aioli, add the egg yolks, smoked paprika, garlic and a pinch of salt to a measuring jug, then blitz together with a stick blender.
Step 14
Keeping the stick blender upright and running continuously, slowly pour in the oil. The mixture should start to thicken and double in volume. Keep adding the oil until a mayonnaise consistency is reached. You may not need all the oil.
Step 15
Add a squeeze of lemon juice, then check the aioli for seasoning before transferring to a small ramekin and serving alongside the pizza rockets.
