The Best Nduja Pizza Recipe
The Modern Classic: Why ‘Nduja Pizza Has Taken over the Culinary World
Few ingredients have swept through pizzerias and home kitchens quite like ‘nduja (pronounced en-doo-ya). Once a best-kept secret of southern Italy, this fiery, spreadable pork salami from Calabria has firmly cemented itself as a modern classic topping — at Carluccio's we absolutely love it.
Combining rich pork fat, warming spices, and vibrant Calabrian chillies, ‘nduja delivers an unmistakable hit of heat and complex savoury depth. When dotted across a freshly stretched pizza, something magical happens. As the oven heats up, the ‘nduja gently renders, mingling with molten mozzarella and sweet tomato sauce to create a rich, chili-infused oil that coats every single bite.
The Origins of Calabria’s Famous Fiery Paste
Hailing from Spilinga, a small municipality in the mountainous region of Calabria, ‘nduja was historically created as a humble, frugal sausage. Calabrian farmers blended offcuts of pork with generous proportions of local red chillies—both as a natural preservative and to give the paste its fiery kick. The mixture was smoked, cured, and stored in natural casings.
Unlike traditional firm salumi, the high fat content gives ‘nduja its distinctive spreadable texture. While traditionally smeared warm over toasted rustic bread, its intense, smoky spice makes it a natural partner for modern Italian cooking.
Why ‘Nduja Works so Brilliantly on Pizza
The rise of ‘nduja on pizza is no passing trend—it comes down to flavour chemistry:
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The Render: Under intense heat, ‘nduja melts rather than simply crisping up, releasing rich, spicy oils into the surrounding cheese.
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Balanced Heat: The natural sweetness of San Marzano tomatoes and creaminess of fresh mozzarella tame the fiery Calabrian chillies, creating a harmonious balance.
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The Perfect Drizzle: Paired with a light drizzle of honey after baking, it creates the ultimate "sweet-and-spicy" contrast that pizza lovers can't get enough of.
Recipe: The Ultimate Neapolitan-Style ‘Nduja Pizza
Making pizzerias-quality pizza at home starts with authentic ingredients. This recipe utilises Caputo Pizzeria “00” Flour for a light, airy, blistered crust, topped with the rich spice of Carluccio’s ‘Nduja Spicy Salami Spread.
Ingredients
For the Neapolitan Pizza Dough (Makes 4 Pizza Bases)
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325ml lukewarm water (around 65% hydration)
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1.5g dried active yeast (or 3g fresh yeast)
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10g fine sea salt
For the Toppings (Per Pizza)
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2–3 tbsp canned crushed San Marzano tomatoes (seasoned with a pinch of salt)
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70g fresh Fior di Latte mozzarella, torn and drained on kitchen paper
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Fresh basil leaves
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Optional: A drizzle of runny honey for serving
Method
1. Prepare the Dough
In a large bowl, dissolve the yeast in the lukewarm water. Gradually add about half of the Caputo Pizzeria “00” Flour, mixing with your hand to form a smooth batter. Sprinkle in the sea salt, then gradually add the remaining flour.
Turn the dough onto a clean surface and knead for 10–12 minutes until supple, smooth, and elastic.
2. Proving
Cover the dough with a damp cloth and allow it to rest at room temperature for 2 hours. Divide into 4 equal dough balls (around 200g each). Place them in a covered tray and let them prove for a further 4 to 6 hours at room temperature until doubled in size.
3. Shaping
Preheat your oven and a pizza stone (or heavy baking tray) to its highest setting—ideally 250°C or higher.
Lightly dust your work surface with a little extra “00” flour. Take one dough ball and press gently from the centre outwards using your fingertips, pushing air toward the edges to form a defined crust (cornicione). Stretch into a 10-12 inch round.
4. Top the Pizza
Spread a thin layer of crushed tomatoes over the base, leaving a 2cm border around the edges. Distribute the torn mozzarella evenly across the tomato sauce.
Using a small spoon, drop small dollops of Carluccio’s ‘Nduja across the pizza.
5. Bake and Serve
Transfer the pizza carefully onto your preheated pizza stone or tray. Bake for 6–8 minutes (or 60–90 seconds if using a high-temp dedicated pizza oven) until the crust is puffed up, blistered, and golden brown, and the cheese is bubbling.
Finish with fresh basil leaves, a light drizzle of extra virgin olive oil, and an optional drizzle of honey for that irresistible spicy-sweet combination. Serve immediately!
