Fiery Nduja

Pizza

if you like it hot we have you covered

What you’ll need…

Makes a 10-12 inch pizza

1 x ball of Northern Dough Co Beer Crust pizza dough defrost
Semolina or plain flour for dusting
2 tbsp passata
2 tbsp nduja
5-7 salami/pepperoni, sliced
Green jalapeños, sliced
White onion, thinly sliced + Fresh basil leaves
Grated mozzarella
1 tbsp sour cream to finish + Salsa, for crust dipping

Don’t forget

Always flour your surface so you can easily shape your dough
If you’re using an indoor oven, move your dough to your cooking stone/baking tray before topping
It’s good to be greedy, but make sure you don’t go OTT with your toppings to keep your crust crisp

Fiery Nduja Pizza

Pre heat your oven to its hottest temp setting and lightly flour your work surface with semolina/plain flour (Alfresco chefs preheat to manufacturer’s guidelines. Shape dough on your stone/tray (if cooking indoors).

Spread passata over dough. Place toppings on the passata, stacking them up evenly, layer with nduja and spicy sliced salami. Bake your pizza. For indoor cooks 8-10 minutes, for alfresco chefs 1-2 minutes.

Serve with a few generous dollops of sour cream on top, a salsa side bowl for crust dipping and a sprinkle of torn basil. And an ice cold beer of course. Bake your pizza, (for alfresco chefs keep a close eye to prevent burning, indoor cooks 8-12 minutes in your oven)

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations!