The Park Recipe
Spicy Nduja sausage, Buffalo mozzarella, peppadews, fresh basil, mozzarella cheese on tomato base
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Ingredients
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Dough & Base
Cheeses & Toppings
Finishing
Method
Dough & Base
Preheat
Place a pizza stone or baking steel in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone/steel, preheat a rimmed baking sheet upside down.
If using refrigerated dough, let it sit at room temperature for 30 minutes to relax. Lightly flour your work surface and gently stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust.
Transfer stretched dough to a floured pizza peel or an inverted baking sheet lined with parchment for easy transfer.
Combine the tomato sauce, 1 tablespoon olive oil, 1 tsp sea salt and 1/4 tsp black pepper in a small bowl and stir to combine. Spread an even layer of the sauce over the dough, leaving a 1/2-inch rim.
Cheeses & Toppings
Tear the buffalo mozzarella into bite-size pieces and pat lightly with paper towel to remove excess moisture. Scatter the shredded low-moisture mozzarella evenly over the sauced dough to create a melty base.
Dot the pizza with spoonfuls of nduja. Because nduja is spreadable and spicy, distribute 3 ounces in small lumps across the surface so it will melt and perfume the pie rather than form one spicy patch.
Arrange the halved peppadews evenly across the pizza. Their sweet-tangy flavor balances the nduja heat.
Optionally sprinkle 1/4 tsp red pepper flakes lightly over the top if you want added heat.
Bake & Finish
Slide the pizza (on parchment or directly on the peel) onto the preheated stone or inverted baking sheet. Bake for 7–10 minutes, rotating halfway, until the crust is golden with blistering and the cheese is melted and bubbling.
During the last 1 minute of baking, add the torn buffalo mozzarella pieces on top if you prefer them slightly less melted and more fresh; otherwise place them before baking for full melting.
Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly but retain brightness.
Drizzle 1 tsp olive oil over the top and grate 1 tbsp Parmigiano-Reggiano, if using, for finishing. Let rest 2 minutes, then slice into 6–8 pieces and serve hot.