Italian

Cavolo nero and 'nduja pizza

Name: Cavolo nero and 'nduja pizza
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: /italian
Ingredients: 1 1/2 tbs olive oil; 2 garlic cloves, crushed; 1 cup (240g) ricotta; 3/4 cup (60g) finely grated pecorino; 1/2 bunch cavolo nero, thick stalks trimmed, blanched, refreshed; 80g ’nduja (Italian spreadable salami – from good grocers) or gluten-free spicy salami, finely chopped; 1 long red chilli, halved lengthways; Sunflower sprouts and dried chilli flakes, to serve; 1 1/3 cups (200g) gluten-free plain flour, plus extra to dust; 1/2 cup (75g) gluten-free self-raising flour; 2 tbs flaxseed meal (from health food shops and selected supermarkets); 1/4 cup (35g) potato flour; 1/4 cup (40g) gluten-free oat flour (from health food shops and selected supermarkets); 1 tsp (5g) dried yeast; 1 tsp xanthan gum (from health food shops); 1 egg, plus 1 eggwhite; 1/3 cup (80ml) olive oil; 1/2 tsp apple cider vinegar; 1 cup (250ml) milk, warmed

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by Charlotte Binns-McDonald

Aug 01, 2017

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe. Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

1 1/2 tbs olive oil
2 garlic cloves, crushed
1 cup (240g) ricotta
3/4 cup (60g) finely grated pecorino
1/2 bunch cavolo nero, thick stalks trimmed, blanched, refreshed
80g ’nduja (Italian spreadable salami – from good grocers) or gluten-free spicy salami, finely chopped
1 long red chilli, halved lengthways
Sunflower sprouts and dried chilli flakes, to serve

Pizza dough

1 1/3 cups (200g) gluten-free plain flour, plus extra to dust
1/2 cup (75g) gluten-free self-raising flour
2 tbs flaxseed meal (from health food shops and selected supermarkets)
1/4 cup (35g) potato flour
1/4 cup (40g) gluten-free oat flour (from health food shops and selected supermarkets)
1 tsp (5g) dried yeast
1 tsp xanthan gum (from health food shops)
1 egg, plus 1 eggwhite
1/3 cup (80ml) olive oil
1/2 tsp apple cider vinegar
1 cup (250ml) milk, warmed

Method

1.

Grease a large baking tray and line with baking paper. For the pizza dough, sift the dry ingredients and 1 tsp salt flakes into a bowl.
2.

Place the egg, eggwhite, oil, vinegar and milk in a stand mixer fitted with the hook attachment and beat until well combined. Gradually add the dry ingredients and beat until combined. Turn out dough onto a lightly floured work surface and knead for 2 minutes or until smooth. Transfer to a lightly oiled bowl, cover and set aside in a warm place for 45 minutes to rest (note: it won’t rise like dough containing gluten).
3.

Preheat oven to 200°C. Turn out dough onto a lightly floured work surface and roll into a large, 1cm-thick oval. Transfer to prepared tray.
4.

To make the topping, combine 1 tbs oil, garlic and cheeses in a bowl and spread evenly over dough. Top with cavolo nero, ’nduja and chilli, and drizzle with remaining 2 tsp oil. Bake pizza for 20-30 minutes or until golden and cheese is bubbling (cover with foil if the top browns too quickly during cooking).
5.

Scatter with sunflower sprouts, chilli flakes and salt flakes to serve.