pizza cipolla e nduja2

Pizza with onion of Tropea and ‘nduja

Ingredients

  • 500 gr. flour -use a normal type “0” flour-; it is better if it is produced by some local mill
  • 250 gr. lukewarm water, around 20 C degrees.
  • 1-2 tablespoons extra virgin olive oil;
  • 5-10 gr. salt (1-2 teaspoons);
  • 2-3 gr. yeast;
  • tomato
  • ‘nduja
  • sliced red onion
  • mozzarella cheese

Dough

Pour into a bowl the lukewarm water, yeast and olive oil, add the flour and stir the ingredients with your hands. After mixing, add the salt. In 5 minutes your dough should be ready.
Divide the dough into 4 balls, cover them with a clean tea towel and leave to raise for about one hour.
After the necessary  time for leavening, grease 4 round containers for bakery with a little oil and  place the balls; press the dough with your fingertips from the center to the external side. You can do this operation at home, with a rolling pin if you find it easier.

Method

Roll each ball out, to around 30 cm in diameter. Spread the tomato, the sliced or spread ‘nduja and  the sliced red onion; cover with a generous layer of sliced mozzarella cheese. Cook in a preheated oven 250-300 C degrees for 15 minutes, or until the topping is perfectly golden.
Remove from the oven and serve.

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