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Nduja & Broccoli Pizza

Nothing will make you want to eat your greens like adding spicy salami into the mix. The spreadable consistency of nduja, a fiery salami from southern Italy, is perfect for topping pizzas, used here along with garlicky sautéed broccoli and plenty of shaved Parmesan.

Makes 1 x 12" pizza

160g (5.6oz) Classic Pizza Dough ball (see note below)
90ml (5 tbsp) Classic Pizza Sauce (see note below)
Olive oil
2 garlic cloves, crushed
6 broccolini stems, cleaned (or 4 broccoli florets, broken into smaller pieces)
50g (1.8oz) mozzarella, torn into small pieces
100g (3.5oz) nduja, rolled into small balls
Shaved parmesan

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Ultimate Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.

Add a little oil to a pan and add the garlic, then sauté the broccoli over a medium heat until slightly softened. Set aside.

Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Top with the pizza sauce, mozzarella, broccoli and nduja balls.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Finish with a drizzle of olive oil and a generous sprinkle of shaved parmesan, then serve straight away.

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