Salami and nduja pizza

A simple, delicious salami pizza with nduja and shallots.
Salami pizza calls for very few ingredients, and the flavour is wonderful.
Buy a good salami, thinly sliced – it matters for a good result. I usually pick one from the selection next to the Parma ham, serrano and the like, as those tend to be excellent on pizza.
The thin slices crisp up slightly as the pizza bakes – it tastes so good.
Top your salami pizza with shallots and as much nduja as you like, mmmm.

Salami and nduja pizza

Recipe for a delicious salami pizza with nduja and shallots.

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5 from 6 votes

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Course: Lunch, Main course

Cuisine: Italian

Keywords: Homemade pizza, Pizza, Pizza dough

Total Time: 1 hour hour 30 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 1 batch pizza dough – click here
• ▢ 1 batch pizza sauce – click here
• ▢ 150 g good-quality salami, thinly sliced
• ▢ 3-4 tbsp nduja – it is hot, so adjust the amount to taste
• ▢ 250 g mozzarella
• ▢ 2 shallots, sliced into rings
• ▢ Fresh basil

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Method

• Drain the mozzarella and squeeze out as much liquid as you can. I like to wrap the balls in a little kitchen paper and press them firmly – so they are completely dry.

  *Most of the time I actually use a block of mozzarella and grate it – supermarkets sell it in 400 g packs. That type of mozzarella is ideal for pizza, as it doesn’t release liquid during baking.
• Divide the dough into 4 and roll or press it out into thin rounds about 30 cm in diameter.

  *If you press the dough out by hand, it helps to pull gently at the edges 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 over the top.
• Arrange the salami slices and shallot rings on top, and finish with small dollops of nduja.
• Bake the pizzas until crisp and golden – in a preheated oven, about 12-15 min at 250°C. Keep an eye on them – ovens vary.
• Scatter with fresh basil leaves before serving.

Nutrition

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