Pizza with 'Nduja and Tomato Cream Sauce
This pizza with spicy 'nduja and creamy tomato sauce is going to be your new favorite pizza. Meaty, creamy, crispy, spicy- delicious!
- 1 1lb pizza dough
- ¾ Cup pizza sauce recipe follows
- ½ Cup low moisture, whole milk mozzarella grated by hand
- ½ Cup fontina grated by hand
- 'Nduja torn into pieces, to taste
- Fresh basil
- Red pepper flakes optional
- All purpose flour for dusting
- Semolina flour for dusting
- 1 28 ounce Can whole peeled tomatoes juice reserved
- 1 Tablespoon tomato paste
- 2 Cloves garlic minced
- 1 Tablespoon olive oil
- 1 Teaspoon dried oregano
- ½ Teaspoon kosher salt plus more to taste
- 2 Tablespoons heavy cream
For the pizza sauce
Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and desired consistency is reached. I like mine with small chunks, not completely smooth. If the mixture is too thick, add some of the reserved juice to thin it out.
Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt.
Stir in the heavy cream. Taste and adjust as necessary.
For the pizza
Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 65 degrees when it's time to stretch it.
Place your baking steel, pizza stone or baking sheet in top third of the oven. Pre heat the oven to 500 degrees. You want the baking steel to be pre heating at 500 degrees for an hour before cooking the pizzas.
Dust a counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
Spread the pizza sauce on the dough, sprinkle the cheese in an even layer and top with the 'nduja.
Transfer the dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 2 minutes.
Top the pizza with fresh basil and let it sit for a couple minutes before slicing it so that the cheese can set (this is the hardest part!)