January 1, 2018 |

Tony’s Trending Recipe

By Tony Gemignani


Pizza ‘Nduja

Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner

For the last five years, ‘nduja has been becoming more and more popular in the pizza industry. There is almost a cult following. You may have not have even heard of it, but it’s become a trendy ingredient. If you don’t know what it is, ‘nduja is a spreadable salami. While that may not sound appetizing, it’s actually super delicious.

‘Nduja originated in Calabria, Italy, an area known for spicy food. ‘Nduja is made of pork shoulder, belly, tripe and other parts of the pig. It is typically used to spread on bread as an appetizer similar to a crostini or bruschetta, but has currently found its way onto pizza. What’s important about using this particular ingredient is that you must pay careful attention when you apply it to your pizza. For coal, wood-fired or electric ovens with temperatures between 650 and 1,000 F, I add it on during the last 5 to 30 seconds. In a gas brick, deck or conveyor oven with a temperature between 500 to 650 F, I would add it on during the last minute or two before my pizza is finished.

When ‘nduja cooks too long it tends to separate and break down. The flavor, texture and consistency is better when the ‘nduja is slightly undercooked. It’s such a universal ingredient that it can be used in appetizers, pasta, shellfish and, of course, pizza.

 

Pizza 'Nduja
 
Author:
Recipe type: Pizza
Ingredients
  • 8½ to 13-ounce dough ball
  • 4 ounces tomato sauce
  • 7 ounces whole-milk shredded mozzarella
  • 1 cup arugula (packed loose)
  • 4 to 6 ounces sliced banana peppers
  • 2-3 ounces goat cheese (dime-sized pieces)
  • 4 ounces 'nduja pinched flat, (dime to nickel size)
  • Shaved Parmigiano-Reggiano
  • Drizzle extra virgin olive oil
  • Honey or agave nectar drizzle
Instructions
  1. Open/stretch your pizza into a 12- to 14-inch round.
  2. Add your tomato sauce and mozzarella leaving a ¼- to ½- inch border.
  3. Place your pizza into your oven.
  4. If using an oven that is 650 to 1,000 F, take your pizza out of the oven 5 to 30 seconds before finished.
  5. Evenly distribute the 'nduja pieces over the top of your pizza.
  6. Place your pizza back into the oven and continue to bake.
  7. If using an oven that is 500 to 650 F, take your pizza out of the oven 1 to 2 minutes before finished.
  8. Evenly distribute the 'nduja pieces over the top of your pizza.
  9. Place your pizza back into your oven and continue to bake.
  10. Take your pizza out of the oven when finished and cut into desired slices.
  11. Evenly top your pizza with your ingredients in this order: arugula, banana peppers, drizzle extra virgin olive oil, goat cheese, lightly shaved Parmigiano-Reggiano and drizzle honey or agave nectar.
  12. Serve.

 

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