Nduja Recipe
Nduja Di Spilinga DOP, San Marzano tomato DOP, Fior di Latte mozzarella & basil.
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Ingredients
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Sauce
Assembly & Cheese
Method
Sauce
Prepare aromatics
Heat 2 tablespoons of extra-virgin olive oil in a wide sauté pan over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Stir in minced garlic and cook for 30–45 seconds until fragrant, taking care not to let the garlic brown.
Bloom the nduja
Add the 120 g of nduja to the pan. Use a spoon or spatula to break it up and let it cook gently for 1–2 minutes; the fat in the nduja will melt and infuse the oil with its smoky, spicy flavor.
Add tomatoes
Pour in the canned San Marzano tomatoes. Break the whole tomatoes up with a wooden spoon or potato masher to create a chunky sauce. Stir to combine with the nduja and aromatics.
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, the 6 basil leaves (torn), and 1/4 tsp red pepper flakes if using. Simmer uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 20–25 minutes. Taste and adjust seasoning.
Assembly & Cheese
Prepare bread or dough
If using pizza dough: preheat oven to 250°C (475–500°F) with a pizza stone or baking sheet inside. Stretch dough to desired size. If using bread: slice the loaf into thick slices and toast lightly in the oven or a skillet until just crisp.
Top with sauce and mozzarella
Spoon a generous layer of the nduja-tomato sauce over the stretched dough or toasted bread. Distribute the 200 g torn or sliced fior di latte mozzarella evenly over the sauced surface.
Bake or melt cheese
If using pizza dough: bake on the preheated stone or sheet until crust is golden and cheese is melted and bubbling, 7–10 minutes depending on oven temperature. If using bread, place under a broiler or in a hot oven just until the mozzarella melts, about 2–4 minutes—watch closely to prevent burning.
Finish and serve
Remove from oven, drizzle with 1 teaspoon extra-virgin olive oil, and scatter the remaining 8 fresh basil leaves over the top. Let rest 1–2 minutes, then slice and serve hot.