Nduja Pizza with Burrata, Parmesan and Basil

Method5 steps · about 25 min

1. 1

   Step 1: Start with pizza dough already made and risen. Take the burrata (150 g) out of the fridge at least 10–15 minutes before topping the baked pizza. Preheat the oven to 280°C (535°F), or its highest setting.

   Temper burrata · 15 minUses 150 g burrata (1 ball)

2. 2

   Step 2: Mix the passata (100 g), dried oregano (1/4 teaspoon) and olive oil (1 teaspoon) into a pizza sauce. Lightly dust a 10×15 inch shallow pizza tray with semolina. Pat the mozzarella (125 g) dry with kitchen paper and tear it into pieces.

   Uses 100 g tomato passata · 1/4 teaspoon dried oregano · 1 teaspoon olive oil · Semolina flour for dusting the pizza tray, as needed · 125 g fresh mozzarella, patted dry

3. 3

   Step 3: Use only half of the prepared pizza-dough batch for this one large pizza, reserving the other half for another pizza. Shape the half-batch to fit the dusted tray and place it in the tray.

   Uses Half of the prepared pizza-dough batch; reserve the other half

4. 4

   Step 4: Spread the prepared tomato sauce over the shaped base. Top with the dried mozzarella pieces and 1–2 tablespoons Nduja, to taste. Bake for 10–15 minutes, until the cheese is melted and the crust is lightly golden.

   Bake Nduja pizza · 15 minUses Shaped pizza base · Prepared tomato pizza sauce · Dried mozzarella pieces · 1–2 tablespoons Nduja, to taste

5. 5

   Step 5: Top the baked pizza with dollops of the burrata, which has been out of the fridge for at least 10–15 minutes. Sprinkle with the grated Parmigiano Reggiano (1–2 tablespoons) and scatter over the fresh basil (1 small handful). Cut and serve.

   Uses Baked Nduja and mozzarella pizza · Tempered burrata · 1–2 tablespoons freshly coarsely grated Parmigiano Reggiano · 1 small handful fresh basil