A simple, delicious salsiccia pizza with nduja and shallots.
Salsiccia and nduja pizza needs only a handful of ingredients, and the flavour is wonderful.
You can turn the heat up or down with more or less nduja, – and you can also add peppers, fresh jalapeños or similar before baking.
Nduja is quite spicy, so add it to suit your palate. A really good pizza that gets plenty of punch from just a few ingredients.
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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Hvor køber du mozzarella blok til at rive?
Er det stadig “frisk” mozzarella?
Hej Jette
Jeg køber den i supermarkedet, den er fra Galbani. Den er aflang og skærefast, super god til pizzaer.
Jeg er også begyndt at bruge mozzarella tern, det er også super.
Har altid brugt frisk mozzarella – men synes efterhånden de afgiver for meget væde 🙂
Warm wishes, Dianna