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Ingredients
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Dough & Assembly
Sauce & Spread
Toppings
Finishing
Method
Dough & Assembly
Preheat and prepare surface
Preheat oven to 500°F (260°C). If you have a pizza stone or steel, place it on the middle rack while preheating. Lightly dust a pizza peel or work surface with 1/4 cup flour.
Shape dough
Stretch or roll the pizza dough ball into a roughly 12-inch round (about 10–12 oz dough). Form a slight rim at the edge. Transfer the shaped dough to the floured peel or an inverted baking sheet if using.
Brush the shaped dough lightly with 1 tablespoon olive oil, focusing on the outer crust to promote browning.
Sauce & Spread
Apply nduja
Spoon 2 tablespoons nduja into the center of the dough. Using the back of the spoon, spread it in a thin, even layer, leaving a 1/2–3/4-inch border for the crust. The nduja will be spicy and oily — that is intended.
Add cheese
Evenly distribute 1 1/2 cups shredded fontina over the nduja layer. If using fresh mozzarella, tuck small torn pieces or mini balls intermittently for creamier pockets (use the optional 1/2 cup).
Toppings
Arrange peaches
Lay the thin peach slices in a single layer over the cheese. Aim for slight overlap but avoid piling so the pizza cooks evenly. The peaches will soften and caramelize in the oven.
Season
Lightly scatter 1/2 teaspoon sea salt flakes and 1 teaspoon cracked black pepper over the peaches and cheese.
Bake & Finish
Bake
Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake for 8–10 minutes, rotating halfway if needed, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven temperature and stone/steel usage.
Rest and glaze
Remove the pizza from the oven and let rest for 1–2 minutes. Drizzle 2 tablespoons Calabrian honey in a thin stream across the hot pizza so it melts slightly and balances the heat from the nduja.
Finish with mint and oil
Scatter the chiffonade of about 12 fresh mint leaves over the pizza. Drizzle 1 tablespoon extra-virgin olive oil and, if using, grate 1/2 teaspoon lemon zest over the top for brightness.
Slice and serve immediately. The final pizza should showcase spicy-sweet contrast: spicy nduja, melty fontina, caramelized peaches, and sweet Calabrian honey with fresh mint.