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A long-time Italian staple, ’nduja is considered one of the most famous—if not the most famous—Calabrian food.
Ingredients (Serves 2)
- 1 lb (450 g) pizza dough
- 1 package authentic Italian ’nduja from Calabria
- 2 cups (200 g) Mozzarella di Bufala Campana PDO, chopped
- 1 bunch kale
- 2 garlic cloves, thinly sliced
- ¼ Cup (60 ml) Italian Extra Virgin Olive Oil
- Sea salt, to taste
- Preheat your oven to the hottest setting, roughly 500 ° F (260° C).
- Prep the kale by removing the central vein and its stems. Cut the leaves in half lengthwise.
- In a large pan, heat half of the Italian extra virgin olive oil and add garlic and kale. Cook over medium low heat, stirring until kale is tender.
- Gently press pizza dough out into a 12-inch circle on a lightly floured surface. Brush the pizza dough with Italian extra virgin olive oil.
- Scatter the sliced mozzarella and cooked kale on top of the pizza dough and sprinkle with sea salt.
- Bake each pizza until bubbly and golden-brown, about 15-20 minutes. Break up pieces of ’nduja and distribute generously on top.
Pronounced in-doo-yah, its vibrant red colour and bold flavour are the result of an irresistible combination of pork, herbs and spices, and local Calabrian peppers. Although the flavour of ’nduja is spectacular with toast, pasta sauce, grilled meat and fish, fried eggs and even baked potatoes, it works especially well as a pizza topping.
To contrast the heat of the ’nduja, add the slightly sweet and earthy flavour of kale.
The addition of creamy Mozzarella di Bufala Campana PDO, made from whole buffalo milk, works perfectly with the kale to help lessen the spicy and peppery flavour ’nduja.