Calling all pizza lovers! If you’re looking to elevate your pizza night with a burst of exciting flavours, look no further than Pizza Alla Vodka Con Nduja. This unique pizza creation combines a homemade dough with a rich and creamy vodka sauce, perfectly complemented by the spicy kick of nduja and the ooey-gooey goodness of mozzarella cheese. Get ready to embark on a culinary adventure that will leave you craving slice after slice. Let’s dive into this fun and engaging recipe!
What is nduja?
Nduja, a fiery spreadable salami originating from Calabria, Italy, has gained popularity in the culinary world for its unique taste and versatility. This spicy delicacy dates back centuries and is deeply rooted in Calabrian tradition. Made from a blend of pork, Calabrian chili peppers, and spices, nduja is traditionally aged and then preserved in jars or casings. Its vibrant red color and intense heat make it a beloved ingredient in Italian cuisine. Today, nduja is used in various ways, from spreading it on crusty bread or incorporating it into pasta sauces, pizzas, and even soups. Its rich and smoky flavor adds a distinct kick to dishes, elevating them to new levels of culinary delight. Whether enjoyed as a condiment or as a star ingredient, nduja continues to captivate taste buds and bring a touch of Calabrian heat to kitchens around the world.
And how do we say it??
“Nduja” is pronounced as “en-DOO-yah.” The “n” is pronounced like the letter “en” in English. The “d” is a soft sound, similar to the “d” in “door.” The “u” is pronounced like the “oo” sound in “moon,” and the “j” is pronounced like the “y” in “yes.” So, when saying “nduja,” emphasize the second syllable and make sure to pronounce the “oo” sound clearly. NDUJA!
To make this on your next pizza night, you need:
For the Dough:
220 mL warm water
9 g instant yeast
1 tsp brown sugar
1 tsp salt
400 g plain flour
40 ml extra virgin olive oil (plus extra for oiling the bowl)
For the Sauce:
3 tbsp extra virgin olive oil
5 garlic cloves, peeled, crushed, and sliced
400 g can of crushed San Marzano or mini Roma tomatoes (or any kind you have at home)
1/2 tsp dried oregano leaves
1/2 tsp sea salt flakes
Chili flakes to taste
1/2 tsp brown sugar
Scant 1/4 cup vodka
3 tbsp cream
Toppings:
Mozzarella cheese
Nduja (or pepperoni/cabanossi/salami)
Prepare the Dough:
In a bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and brown sugar. Mix for 30 seconds.
Add salt, flour, and olive oil. Knead on medium speed for 4 to 5 minutes until the dough becomes smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp tea towel or a plate, and let it double in size for at least 1 hour.
Prepare the Sauce:
While the dough is proving, heat olive oil in a pan and sauté garlic for 2-3 minutes until fragrant.
Add crushed tomatoes, oregano, salt, chili flakes, brown sugar, and vodka. Stir and simmer for 15 minutes over medium heat.
Stir in the cream and let the sauce thicken on the lowest heat for 20 minutes. Set aside.
Assemble the Pizza:
Preheat the oven to 200°C fan-forced. Punch down the dough and press it evenly onto a pizza tray lined with baking paper.
Top the dough with the prepared sauce, torn pieces of mozzarella cheese, and chunks of nduja.
Bake for 20 minutes or until the cheese is bubbling and golden.
Slice and Serve:
Once baked, remove the pizza from the oven and let it cool slightly. Slice it into mouthwatering pieces.
Enjoy your Pizza Alla Vodka Con Nduja with your favorite beverages and share this unique and flavorful pizza experience with friends and family!
Say goodbye to boring pizzas and welcome the exciting and fiery flavours of Pizza Alla Vodka Con Nduja! With a homemade dough, a creamy vodka sauce, and the boldness of nduja, this pizza will captivate your taste
This glorious homemade pizza is step up from your traditional Margherita with this amazing creamy garlicky vodka sauce and big chunks of stretchy mozzarella, plus the dough is perfect for one large deep dish base or a thinner tray pizza if you prefer more topping than base!
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: mozzarella, pizza, salami
Servings: 8slices
Equipment
Stand mixer
Measuring cups and spoons
Kitchen scales
Sharp Knife
Chopping Board
Frypan
Egg flip or wooden spoon
Ingredients
Dough ingredients
220mLwarm water
9ginstant yeast
1tspbrown sugar
1tspsalt
400gplain flour
40mlextra virgin olive oilplus extra for oiling the bowl
Sauce ingredients
3tbsextra virgin olive oil
5garlic clovespeeled, crushed and sliced
400gcan of crushed san marzano or mini roma tomatoesor any kind you have at home
1/2tsporegano leavesdried
1/2tspsea salt flakes
chilli flakes to taste
1/2tspbrown sugar
Scant 1/4 cup vodka
3tbscream
mozzarella
nduja or pepperoni/cabanossi/salami
Instructions
Dough
Add the warm water, yeast and brown sugar into a bowl of stand mixer fitted with a dough hook. Combine for 30 seconds.
Add the salt, flour and olive oil and knead for 4 to 5 minutes on medium speed until the dough is smooth and elastic.
Place the dough into an oiled bowl and cover with a damp tea towel or a plate for at least 1 hour so it can double in size.
Sauce
While it's proving, start your sauce. Heat olive oil in a pan and add garlic, saute 2-3 minutes until fragrant (best smell in the world!) then add tomatoes, oregano, salt, chilli, brown sugar and vodka. Stir and simmer for 15 minutes on medium heat.
Then add cream and stir through. Reduce to lowest heat for 20 minutes. Turn off the heat and let the sauce thicken in the pan until your dough is ready.
Assemble
Preheat oven to 200C fan-forced. Punch down dough and press out evenly onto a pizza tray lined with baking paper. This dough makes 1 deep dish round pizza (~28cm in diameter) or a thinner rectangle tray pizza (40cm x 25cm). Top with sauce, torn pieces of mozzarella, and chunks of nduja.
Bake for 20 minutes or until your cheese is bubbling and golden.