1 PIZZA | 15 MINUTES
'NDUJA & CHÈVRE PIZZA
We asked David at Degen Bakery for his best recipe using Nduja. David is an expert in Neapolitan dough, and his dough balls rest on the same philosophy as we have here at Nonna Elide: genuine Italian craftsmanship, no shortcuts.
This is a Pizza Bianca (white pizza), where the creamy base meets the heat of the Nduja and the sweetness of honey. Simple, unpretentious and incredibly good. Tip! This also works brilliantly as a pinsa topping.
ingredients
- 1 dough ball, preferably Neapolitan from Degen Bakery
- Base: Crème fraîche mixed with a splash of cream (for a thinner, lighter consistency)
- Topping: Nonna Elide ‘Nduja and a generous lump of goat's cheese
- Finish: Runny honey
How to make it
- Mix the crème fraîche and cream until you get a smooth, thin base. Stretch out your dough ball by hand and spread on a thin layer of the mixture.
- Add the goat's cheese. Don't be stingy with the cheese, you need 6–7 good-sized lumps to balance out the heat. Dot small pieces of ‘Nduja over the top.
- Slide into the oven. The last thing you do once the pizza comes out is drizzle honey over it in a spiral. The sweetness is essential to counter the strong chilli in the Nduja.
Nonna vet bäst.
More recipesNewsletter
Get Nonna's recipes in your inbox
One letter a month: a new recipe, a product we love and a tip from Nonna. No fuss — just food worth cooking.