pizza cipolla e nduja2

Pizza with onion of Tropea and ‘nduja


  • 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


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.


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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