Pizza alla Vodka
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!
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
Pizza alla vodka
Ingredients
- 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
- 3 tbs 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 oregano leaves dried
- 1/2 tsp sea salt flakes
- chilli flakes to taste
- 1/2 tsp brown sugar
- Scant 1/4 cup vodka
- 3 tbs cream
- mozzarella
- nduja or pepperoni/cabanossi/salami
Instructions
- Prepare the 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.
- 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.
- 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.
