Detroit-Style Trio Pizza: Spring Garden, Swicy Stracciatella & N’duja & Charred Courgette

A lighter Detroit-style trio pizza with a hybrid base for crisp edges and a softer bite – ideal for summer menus. Topped three ways with Spring Garden veg, swicy ’nduja and charred courgette, finished with Arla Pro Mozzarella for caramelised edges and stretch, tapping into 2026 trends for veg-forward toppings, bold flavour and snackable sharing pizzas.

In a tin, add a generous amount of olive oil then add the dough
Stretch out the dough within the pan
In a bowl, whisk together the Arla Pro Cream Cheese, ricotta & lemon zest
Spread this mixture onto a third of the pizza base, adding the Arla Pro Large Diced Mozzarella on top
On the middle third, add the Arla Pro Grated Mozzarella & sprinkle on the crumbled n’duja
On the final third, evenly space out griddled courgette slices and cover with torn pieces of Arla Pro Block Mozzarella
Cover with a drizzle of olive oil & cook for 15-18mins at 200-215 degrees
Post bake, mix the chopped mint through the garden peas and add to the first third, topping with asparagus tips & fresh rocket
To the middle third, add roasted heritage tomatoes, stracciatella & fresh basil leaves
Whisk the Arla Pro Cream Cheese with ricotta, adding 3 quenelles to the final third & topping with fresh pine nuts and red pepper drizzle