Nduja Pizza
75 min · 7 steps
Hard: over 60 min or 12+ steps
About this dish
A spreadable Calabrian pork sausage so fatty it needs no cooking of its own — it melts into red, oily pools as the pizza bakes, cut here with a honey drizzle to take the edge off its heat.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- Garlic clovesminced2
- fresh basil leavestorn1 tbsp
Meat & Poultry
- 'Ndujaspooned into small dollops100 g
Dairy & Eggs
- fresh mozzarellatorn into pieces200 g
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- semolinafor launching1 tbsp
Spices & Seasonings
- dried oregano1 tsp
- Fine sea saltfor the sauce5 g
Oils & Condiments
- Runny honeyto finish1 tbsp
Utensils
- Pizza stone
- Pizza peel
- Pizza cutter
Method
Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.
Crush the drained tomatoes by hand, then stir in the garlic, oregano and salt. Set the sauce aside uncooked.
Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.
Stretch one dough ball on a semolina-dusted peel into a 30cm round.
Spread the sauce over the base, scatter over the torn mozzarella, then dot small spoonfuls of 'nduja over the top — it is already a cured, ready-to-eat sausage, so it needs no separate cooking.
Bake for 10 to 11 minutes until the crust is charred, the cheese is bubbling and the 'nduja has melted into red, oily pools.
Drizzle with honey, scatter with basil, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.