A crisp, chewy pizza base topped with tomato sauce, salsiccia and gorgonzola, plus plenty of mozzarella – naturally;-), nduja and shallots – a huge favourite in our house.
I love gorgonzola on pizza, – and this version with salsiccia and nduja is just SO good.
We had something similar when we were on the island of Fanø, – so of course it had to come home with us to be tested.
It is packed with flavour from both the salsiccia and the gorgonzola, and the nduja adds just that final spicy touch – a wonderful combination.
Salsiccia, nduja and gorgonzola pizza
Recipe for an easy, delicious pizza with salsiccia, nduja, gorgonzola and fresh tomatoes.
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Ingredients
- 1 portion pizza dough – click here
- 1 portion pizza sauce – click here
- 250 g salsiccia fresh Italian pork sausage, casing removed
- 250 g mozzarella
- 200 g gorgonzola
- 3-4 tbsp nduja – it is hot, so adjust the amount to taste
- 12 cherry tomatoes, halved
- 1 shallot, sliced into rings
- Fresh basil
- Freshly ground pepper
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Method
- Drain the mozzarella (if using fresh mozzarella) and squeeze out as much liquid as possible. I like to wrap the balls in a little kitchen paper and give them a good squeeze, – so they are completely dry.*Most often I actually use a block of mozzarella and grate it, – you’ll find them in 400 g packs at the supermarket. That type of mozzarella is ideal for pizza, – as it doesn’t release liquid during baking.
- Divide the dough into 4 and roll/press it out into thin rounds about 30 cm in diameter.*If you use your hands to press out the pizza dough, it helps to pull the edges out a little once the topping is on, – that way you get the pizza to the right size.
- Spread the bases with pizza sauce and scatter the mozzarella and gorgonzola on top.*I like plenty of cheese on my pizza, but use the amount you prefer.
- Dot the pizzas with pieces of salsiccia and small dollops of nduja, – and distribute the onion rings and tomatoes over the bases.
- Bake the pizzas until crisp and golden, – in a preheated oven at 250°C for about 12-15 min. Keep an eye on them, – ovens vary.
- Scatter with fresh basil leaves and freshly ground pepper before serving.
Nutrition
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Hvilke pølse kan man bruge i stedet for nduja og salsiccia?
Og er det lun farsen du bruger??
Hej Susanne
Farsen skal ikke tilberedes først, – den tilberedes når pizzaen bages 🙂
Hvis du vil undlade både nduja og salsiccia, – så synes jeg næsten du skal prøve én af mine andre pizzaer, med fyld som du har liggende/kan få fat på 🙂
kh Dianna