This is why you will adore this pizza
But first, what exactly is ’nduja? ’Nduja is a spicy, soft, spreadable sausage from Calabria in southern Italy. It is made primarily from pork, pork fat, and a generous amount of Calabrian chili, which gives it its distinctive heat and rich, savory flavor.
This pizza is a great choice for anyone who loves fresh seasonal ingredients paired with bold, spicy flavors. It is especially delicious in late summer and early fall, when zucchini is still at its best. Here are a few reasons why we love it:
- the dough is thin and soft, with a beautifully golden, airy crust,
- the zucchini stays tender with just a little bite,
- spicy sausage or ’nduja adds a rich, slightly fiery kick,
- mozzarella adds creaminess and brings all the flavors together,
- the tomato sauce adds freshness and keeps the pizza juicy,
- it is perfect for a family lunch, dinner, or a relaxed get-together with friends,
- the dough can easily be prepared a day in advance.
If you love spicy food, ’nduja is a fantastic choice. If you are making the pizza for children or for anyone who prefers milder flavors, simply use a milder salami on some of the pizzas instead. In spring, asparagus is also a wonderful alternative to zucchini.
Top 5 tips and tricks
Follow these tips to make sure your homemade pizza turns out perfectly every time.
- Give the dough enough time to rise. When it comes to pizza dough, time is on your side. A slower fermentation creates a better texture and develops more flavor. If possible, prepare the dough a day ahead and let it slowly ferment in the refrigerator overnight. Remember to take it out early enough before shaping so it can come to room temperature.
- Don’t use a rolling pin. A rolling pin pushes out the air that develops in the dough during fermentation. Instead, gently stretch the dough with your hands to preserve those air bubbles and create a light, airy crust.
- Slice the zucchini as thinly as possible. Thick zucchini slices take longer to cook and can release quite a bit of water. Since pizza bakes very quickly, we recommend cutting the zucchini into very thin slices using a sharp knife or mandoline. There is no need to cook or sauté the zucchini beforehand.
- Don’t overload the pizza with toppings. One of the most common mistakes when making pizza at home is adding too many toppings. Too much tomato sauce, mozzarella, or vegetables can weigh down the dough and prevent it from baking properly. A light layer of carefully chosen toppings will give you the best result.
- Make sure the oven is very hot. Great pizza needs intense heat. If you are using a conventional home oven, set it to the highest possible temperature and give your pizza stone or pizza steel plenty of time to heat up. A very hot baking surface quickly cooks the bottom of the dough, helping you achieve a crisp base and a beautifully airy crust.
Storing
Freshly baked pizza is always best served straight from the oven.
How to make Spicy Nduja Pizza with Zucchini and Burrata at home (video)
Check this short video to master the recipe at home.
Next, try these pizza recipes
- Pear and Prosciutto Pizza
- Sheet Pan Pizza
- Homemade Pan Pizza
- Pizza with Figs and Prosciutto
- Fall pepperoni Pizza
- Panuozzo
METHOD
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dough
First, make the dough. Add the flour, water, and yeast to the bowl of a stand mixer. Knead on medium speed for 10 minutes. Add the salt and olive oil, then continue kneading for another 6 minutes. Once kneaded, the dough should have a temperature of about 24–26°C (75–79°F). Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 50–60 minutes.
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second proofing
Divide the dough into 3 balls, about 260 g each. Keep them covered and let them rise at room temperature for 4–5 hours if you plan to make the pizzas the same day. Alternatively, let the dough balls rise at room temperature for 1 hour, then transfer them to the refrigerator and let them slowly ferment overnight.
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shape
Take the dough out of the refrigerator at least 2–3 hours before baking and let it come to room temperature. Carefully remove one dough ball from its container. Add some semolina flour or fine durum wheat flour to a large plate and place the dough ball on top. Using your fingertips, gently press the dough out while keeping it round. Start stretching the dough by pulling the edge outward with your right hand while holding the dough in place with your left. Continue this motion while rotating the pizza clockwise until it is about 28 cm (11 inches) in diameter. The pizza base should be thin and even, with a slightly raised edge around the crust. Once stretched, transfer it to a pizza peel or baking sheet.
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add the topping
For the sauce, mix the tomato passata, salt, basil, and oregano in a small bowl. Spread about 3 tablespoons of the sauce over each pizza. Top with small pieces of mozzarella and a few pieces of spicy salami or ’nduja. Arrange a few slices of zucchini on top, then finish with a light drizzle of olive oil.
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bake
Preheat the pizza oven for about 20 minutes, or until the pizza stone reaches 390–410°C (735–770°F). Check the temperature with an infrared thermometer. Using a pizza peel, transfer the pizza to the oven and bake over high heat for 1–2 minutes, or until the crust is puffed and golden. Alternatively, you can bake the pizza in a conventional oven. Place a rack in the middle of the oven and set a pizza stone or pizza steel on it. Preheat the oven to the highest possible temperature. Once fully preheated, add the pizza with the tomato sauce and bake briefly, then add the remaining toppings and continue baking for about 2 more minutes, or until the crust is golden and the cheese is melted.
