Sweet Corn and ’Nduja Pizza

The spicy nduja, spring onion and sweetcorn pizza is the ultimate flavor feast! We are huge fans of this spicy Calabrian cured pork product due to it being soft and spreadable and therefore, easily added as a pizza topping. Similar in flavor to a cured sausage, the texture is closer to a fresh one. Best served with a side of peppery rocket salad!

Servings

8

Ready In:

30 min

Calories:

1100

Good For:

Lunch

About this Recipe

By: Chef John

If you have not tried this amazing, cured pork yet, now is your chance! Originating from the Calabria region of Italy, it is most often used to put on top of crackers as a snack, or to add flavoring to sauces and soups. But we think the best use of Nduja is as a pizza topping!

Simple yet effective, the spicy Nduja, sweetcorn and spring onion pizza is the ultimate powerhouse of flavors. Vibrant red, spicy and sweet, this spreadable salami which is chock full of chilies will add a fiery kick to this pizza and leave you wanting more.

A variety of pizza styles would suit this recipe; however, we have found that a classic pizza dough works best. Make sure that you prepare your dough ahead of time as you want it to rise at room temperature prior to lighting up your pizza oven.

Sweet Corn and ’Nduja Pizza

Ingredients

  • 14 x 9-ounce (250 grams) dough balls
    4 ears of fresh, raw corn, peeled and cleaned
    1½ tablespoons (20 grams) extra-virgin olive oil
    1 teaspoon (5 grams) kosher salt
    ½ cup (120 grams) crème fraîche
    8½ ounces (240 grams) fresh mozzarella
    4 ounces (120 grams)  ’nduja
    6 ounces (80 grams) spring onions, thinly sliced
    1 bunch basil leaves, for garnishing
Sweet Corn and ’Nduja Pizza
Pizza Ingredients
Pizza toppings

Nutrition

Choosing a veggie topping such as peppers, mushrooms, spinach and broccoli can boost your daily vitamin, mineral fiber and antioxidant intake.

Pizzas can be consumed as part of a healthy diet. How does this pizza fit in to your daily health goals?

You can check the nutritional value below.

  • Calories 60% 60%
  • Fat 55% 55%
  • Carbs 76% 76%
  • Protien 35% 35%

Step by Step Instructions

Step 1

Get your pizza oven fired up and heat it up until your thermometer reads between 850 and 950°F (450 and 500°C) on the stone baking board inside. 

Step 2

Use a sharp knife to slice all the corn off from the cob, then toss it with some olive oil and salt. 

Step 3

Place a ball of dough onto a lightly floured surface and kneed the dough with your fingers to push the air from the center. Stretch the dough out into a 12-inch base and then lay the dough over your lightly floured pizza peel. Add 1/4 of the crème fraîche ( about 30 grams) across the middle of the dough.

Step 4
  • Add the mozzarella (about 60 grams), the corn, and the nduja (30 grams). Make sure that you tear the ’nduja into tiny pieces and then place evenly over the pizza base along with the other ingredients. You are now ready to slide the pizza straight into the oven.
Step 5

Cook for around 60 to 90 seconds, turning the pizza often so that you get an even bake. Remove the pizza from the oven and garnish with the chopped spring onions (20 grams) and basil leaves. Slice the pizza how you want it and enjoy!

Author

“Fantastic results. Thanks to you guys for doing all the leg work and creating the ultimate recipe. The flavour is phenomenal. The Nduja pork is the bomb. I used a basic pizza dough from a local Italian store nearby and it worked out very well. I added a nice rocket side as recommended.”

“We have made this recipe a few times at home and it’s so delicious. The first time we cooked this pizza we made some changes to the original recipe. We thought it was good but missing something. The next time we made it exactly as the recipe was written, and it was great, in fact it was some of the best pizza we have ever had. The only small change we made adding a sprinkle of sea salt on to the sauce.”

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