’Nduja Pizza
by Nicola Lando
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Easy
Frying pan pizzas are a quick and efficient way of making wonderfully crisp, puffy-based pizzas at home. Here we've topped it with fiery 'nduja and peppery rocket leaves.
To make the pizza dough and pizza sauce, follow our recipe here
Ingredients for ’nduja pizza Serves: 1
- ¼ San Marzano tomato sauce recipe (see above)
- 20g ’nduja (5 small teaspoons)
- 50g mozzarella
- Handfuls of freshly washed rocket and basil to serve
Method for ’nduja pizza
- Make the pizza dough and tomato sauce following the instructions above.
- Stretch your pizza base into a circle and place onto a heated oven-safe frying pan. Spread over the tomato sauce, then add the ’nduja and torn mozzarella cheese.
- Cook under a searingly hot grill for 6-10 minutes until the crust is golden brown and the topping is bubbling.
- Once cooked, remove from under the grill. Top with rocket leaves and torn basil.
Shop all Italian ingredients, and try our sausage and broccoli pizza recipe.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
