Name: Pizza Pilgrims Carnabys You’ve Got Maiale Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs extra-virgin olive oil; 1 cup San Marzano whole peeled tomatoes (DOP), crushed by hand or passed; 1 tsp garlic, minced; 1 tsp sea salt; 1 tsp black pepper; 1 tsp dried oregano; 8 oz FDL (fior di latte) mozzarella, torn or shredded; 2 tbsp Parmesan or Grana Padano, finely grated (optional); 2 oz nduja (spreadable Calabrian pork sausage); 4 oz Italian sausage (mild or medium), casing removed and crumbled; 2 oz sliced pepperoni; 0.5 cup red onion, thinly sliced; 2 tbs balsamic glaze (store-bought or reduced balsamic); 6 leaves fresh basil leaves (optional); 0.5 tsp cracked red pepper flakes (optional)

Method

Dough & base

Preheat and prepare dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. Lightly stretch or roll the dough to a 12-inch round on a floured surface, leaving a slightly thicker rim for crust. Brush the top of the stretched dough lightly with 1 tablespoon olive oil; set aside on a piece of parchment for transfer to the oven.

Sauce

Make the quick San Marzano sauce: in a bowl, combine 1 cup crushed San Marzano tomatoes, 1 teaspoon minced garlic, 1 teaspoon sea salt, 1 teaspoon black pepper and 1 teaspoon dried oregano. Taste and adjust seasoning. The sauce should be bright and slightly chunky; do not cook—this is a fresh pizza sauce.

Spread 1/2 to 3/4 cup of the sauce evenly over the oiled dough, leaving a 1/2-inch border for the crust. Use more or less sauce to preference but avoid drenching the dough.

Cheese

Distribute the 8 oz torn or shredded fior di latte mozzarella evenly over the sauced dough, leaving some gaps for other toppings. If using, sprinkle 2 tablespoons grated Parmesan/Grana Padano lightly over the cheese.

Meats & toppings

Prepare the meats: heat a small skillet over medium heat and brown the crumbled Italian sausage for 3–4 minutes until cooked through; drain any excess fat on paper towel. Allow to cool slightly.

Dot the pizza with 2 oz pieces of nduja — use small spoonfuls spaced across the pizza. Arrange the cooked Italian sausage crumbles and 2 oz sliced pepperoni evenly. Scatter the thinly sliced red onion (1/2 cup) across the top so it roasts but still retains a bit of bite.

Baking

Transfer the assembled pizza on the parchment to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is blistered and golden, cheese is melted and edges of pepperoni are crisp. Keep an eye after 8 minutes — ovens vary.

Finishing

Remove the pizza from the oven and transfer to a cutting board. Immediately drizzle 2 tablespoons balsamic glaze over the top in a light zigzag. Scatter fresh basil leaves (6 leaves) and, if desired, a sprinkle of cracked red pepper flakes (1/2 tsp). Let rest 2 minutes, then slice and serve.