Pizza alla Vodka Con Nduja
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!
Servings: 8 slices
Equipment
- Stand mixer
- Measuring cups and spoons
- Kitchen scales
- Sharp Knife
- Chopping Board
- Frypan
- Egg flip or wooden spoon
Ingredients
Dough 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
Sauce ingredients
- 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
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.