Entertaining Main Italian

One hot minute pizza with 'nduja, parmesan and pickled chilli

Name: One hot minute pizza with 'nduja, parmesan and pickles chilli recipe
Yield: 4
Cuisine: /italian
Ingredients: Extra virgin olive oil, to brush; 4 garlic cloves, very thinly sliced; 1 tsp dried chilli flakes (optional); 2 x 125g buffalo mozzarella, drained, torn; 24 good-quality anchovy fillets; Grated parmesan & fresh basil, to serve; 1 sachet (7g) dry yeast; 5 cups (750g) tipo ‘00’ flour; 1 tbs salt flakes; 1 tbs extra virgin olive oil; 200g passata; 100g ‘nduja (spreadable spicy salami), or to taste; 1 tsp dried oregano; 1 tsp caster sugar; 700ml rice wine vinegar; 2 1/2 tbs salt flakes; 250g caster sugar; 500g long red chillies, thinly sliced

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by Monty Koludrovic

Jul 26, 2020

“One of my favourite pizza combinations is spicy ‘nduja, parmesan and anchovies. Feed your pizza addiction with this simple and almost classic pizza: spicy, salty, umami to the hilt." – Monty Koludrovic

Extra virgin olive oil, to brush
4 garlic cloves, very thinly sliced
1 tsp dried chilli flakes (optional)
2 x 125g buffalo mozzarella, drained, torn
24 good-quality anchovy fillets
Grated parmesan & fresh basil, to serve

Pizza dough

1 sachet (7g) dry yeast
5 cups (750g) tipo ‘00’ flour
1 tbs salt flakes
1 tbs extra virgin olive oil

'Nduja sauce

200g passata
100g ‘nduja (spreadable spicy salami), or to taste
1 tsp dried oregano
1 tsp caster sugar

Pikled chillies

700ml rice wine vinegar
2 1/2 tbs salt flakes
250g caster sugar
500g long red chillies, thinly sliced

Method

1.

For the pickled chillies, combine all ingredients with 4 cups (1L) hot water in a medium heavy-based saucepan and bring to the boil. Remove from the heat and cool completely. Pickled chillies can be stored in airtight sterilised containers or jars in the fridge for up to 3 months. Make enough to last a while. You will wish you had if you don’t.
2.

For the pizza dough, combine yeast and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls, place on a tray, cover for 30 minutes or until doubled in size. Alternatively, if time permits, cover loosely with a clean tea towel and allow to proof in the fridge overnight or up to 3-4 days. If using from the fridge allow dough to return to room temperature before rolling.
3.

For the ‘nduja sauce, combine all ingredients in a bowl, season to taste and mix thoroughly with a whisk. Set aside.
4.

Preheat oven to 250°C or to the highest temperature setting. Grease 4 large oven trays and line with baking paper.
5.

Working with 1 dough portion at a time, on a lightly floured surface, roll out to a rough 25cm x 35cm oval. Brush each pizza base with olive oil and season. Spread ‘nduja sauce (as much as you’d like) over each base. Scatter evenly with the garlic, chilli, if using, and mozzarella. Season to taste. Bake for 12-15 minutes until golden and cheese is bubbling. Repeat with remaining pizza bases and toppings. Scatter over pickled chillies, parmesan and anchovies to serve.