Nduja and Honey Whipped Ricotta Coal-Fired Pizza
Nduja and Honey Whipped Ricotta Coal-Fired Pizza
Embark on an epicurean journey with this Nduja and Honey Whipped Ricotta Coal-Fired Pizza, a culinary masterpiece that marries the fiery zest of Calabrian 'nduja with the silken sweetness of whipped ricotta and a delicate honey drizzle atop an authentic coal-fired crust. Originating from Italy, this gourmet pizza is a symphony of contrasting flavors and textures, making it a truly unforgettable experience. The intense heat of a coal oven transforms the dough into a beautifully blistered, airy, and smoky foundation, a characteristic hallmark of traditional Italian pizzerias. 'Nduja, a spreadable spicy pork sausage from Calabria, provides a robust, piquant kick that is expertly mellowed by the creamy, luscious whipped ricotta. A final flourish of golden honey introduces an unexpected yet delightful sweetness, while freshly grated Pecorino Romano adds a salty, tangy depth. Fresh basil leaves not only contribute vibrant color but also an aromatic herbaceousness, completing this multi-faceted flavor profile. This coal-fired pizza isn't just a meal; it's a celebration of bold Italian ingredients and high-heat cooking, perfect for a sophisticated dinner party or a memorable family gathering. Prepare to impress with a pizza that transcends the ordinary, offering a harmonious blend of spicy, savory, smoky, and sweet notes that will tantalize your taste buds.
- Preparation time
- 30 min
- Cooking time
- 5 min
- Total time
- 35 min
- Servings
- 2
Instructions
Preparation
- 1Preheat your coal-fired pizza oven to its highest temperature, typically around 850-900°F (450-480°C). Allow it to heat for at least 30-60 minutes to ensure the stone is uniformly hot.
- 2Prepare your toppings: Gently warm the 'nduja sausage if it's very firm so it's easier to spread or dollop. If making whipped ricotta from scratch, blend whole milk ricotta in a food processor until smooth and airy.
Assembly and Cooking
- 1Lightly dust a pizza peel with cornmeal. Carefully stretch one pizza dough round to your desired thickness, typically 10-12 inches, transferring it to the prepared peel. Be gentle to avoid tearing.
- 2Brush the edges of the dough with a little olive oil. Evenly spread half of the fresh mozzarella over the pizza base, leaving a small border for the crust. Dollop half of the 'nduja sausage sporadically over the cheese.
- 3Place small dollops of half of the whipped ricotta over the pizza, distributing them evenly. Sprinkle half of the grated Pecorino Romano over the toppings.
- 4Carefully slide the pizza from the peel into the preheated coal-fired oven. Cook for 2-4 minutes, rotating every 30-60 seconds with the peel to ensure even cooking and charring, until the crust is blistered and golden brown and the cheese is melted and bubbly.
- 5Remove the cooked pizza from the oven and transfer it to a cutting board. Drizzle generously with half of the honey and scatter half of the fresh basil over the top. Allow it to rest for a minute before slicing.
- 6Repeat the process for the second pizza using the remaining ingredients.
Serving
- 1Slice the pizza into wedges and serve immediately, enjoying the unique balance of spicy, sweet, and smoky flavors characteristic of coal-fired pizza.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 50 g |
Tips
- Ensure your 'nduja is at room temperature for easier spreading. If it's very firm, gently warm it in a pan for a minute or two.
- For an extra kick, a sprinkle of red pepper flakes after cooking can amplify the spicy notes of the 'nduja.