Nduja Pizza

• portionen: 1 large 10×15 inch pizza
• gesamtzeit: 20 minutes

Zutaten

Pizza Dough

¼ cup tomato passata (tomato puree US), 100g)

1-2 tablespoons Nduja

1 ball burrata cheese, (150g/5.2oz)

4.4 oz ball fresh mozzarella, (125g) patted dry on kitchen paper

1-2 tablespoons Parmigiano Reggiano, freshly grated (coarsely grated is best)

¼ teaspoon dried oregano

1 teaspoon olive oil

1 small handful fresh basil

Flour or semolina for dusting the pizza tray

Anweisungen

Pre-heat the oven to 535F (280C) or the highest setting it will go.

Mix the passata, dried oregano and olive oil together, set aside. Lightly sprinkle your pizza tray with semolina or flour.

Roll out half of the dough to fit the tray you are using and place it in the tray.

Spread the passata over the pizza then top with mozzarella and Nduja. Bake in the oven for 10-15 minutes or until the cheese is melted and crust is lightly golden.

Once baked, add dollops of burrata cheese and sprinkle some parmesan over each piece of burrata. Scatter over some fresh basil and serve.

Notizen

Leftovers: Leftover pizza can be stored in the fridge for up to 2 days and eaten cold or at room temperature.

Pizza dough – the pizza dough can be made a day in advance.

Using semola or semolina – this is great for sprinkling on the pizza trays to stop them from sticking, alternatively, you can use a light sprinkling of flour.

Pizza tray size – we chose to make a large rectangular pizza in a tray sized 10×15 inch. You can opt to use one bigger, smaller, round pizza tray or even a pizza stone for your oven. Use more or less dough and toppings as needed to fit what you are using.