Homemade Italian pizza with spicy ‘nduja

by SuperValu

An authentic Italian homemade pizza with a fiery kick!

Incredibly tasty and spicy, ‘nduja is the key ingredient of this recipe. Made with pork meat and enriched with hot chilli, ‘nduja is a spreadable salami typical of Calabria region perfect for adding some heat to your pizza.

4 people 20 minutes 50 minutes

Ingredients

800 g Antonella peeled tomatoes
800 g Caputo Classica flour type ‘00’
1 g Caputo dried yeast
100 g Circa Callipo ‘nduja spicy spreadable salami
25 g Extra Virgin Olive Oil
500 g Mozzarella
1 - Onion
20 g Salt
10 g Sugar
500 ml Water

Method

Place ¾ of the strong flour in a large bowl and add the yeast. In a different container, add the salt to the warm water and whisk, then add the sugar. Slowly pour the mixture of water, salt and sugar in the bowl with the flour and yeast and gently mix all the ingredients together to avoid the formation of lumps. Once the dough is a good texture, start to knead more with bottom-to-top movements. Add the extra virgin olive oil and continue to knead the dough until the oil is completely absorbed.
Move the dough to a flat surface sprinkled with flour. Add the last ¼ of flour to the dough and knead it for around 15 – 20 minutes. Gently form into one ball and place it in a bowl and cover with cling film. Leave it to rise at room temperature for around 40 minutes.
After 40 minutes, place the dough on the flat surface and divide it into 4 – 6 equal pieces. Knead every piece into a smooth dough ball and place them in a container covered with cling film for a second proofing. Leave them to rest for 6 – 8 hours at room temperature or until the dough balls double in size.
Pre-heat a static oven to 250°C degrees (20°C less if you have a fan oven).
Transfer the dough balls to the floured work surface. Hand roll and gently stretch to form 4 or 6 round pizza bases. Place each pizza base on an oily baking tray.
To make an authentic pizza sauce, crush the peeled tomatoes by hand in a large bowl and add a pinch of salt a drizzle of extra virgin olive oil. You can also add some oregano or basil, or add some garlic cloves and infuse for a few hours.
Spread the tomato sauce on the pizza base.
Place the tray on the lower rack of the preheated oven and cook the pizza base for about 10 minutes.
Take the tray out of the oven. Add some slices of mozzarella to the pizza base, some finely sliced white onion and dot some spoons of ‘nduja spicy spreadable salami on top. Garnish with some fresh basil leaves (additional).
Place the tray on the middle rack of the oven and finish cooking the pizza base for another 5 minutes or until completely cooked (check the bottom of the pizza base, which should be slightly brown but not burnt).
Serve immediately and enjoy while still hot!