’Nduja Pizza with Cavolo Nero Recipe
’Nduja is a soft spreadable or crumble-able spicy fermented pork salume. Most Italian specialty stores carry it. Feel free to leave it out or replace it with a sliced Italian meat or chopped sun-dried tomatoes for a meat-free version.
Ingredients
- About 8oz/225g pizza dough, room
- temp for 1-2 hours*
- Flour or cornmeal for sprinkling
- Olive oil for drizzling on the dough
- ½ cup Delicious Dish Pizza Sauce
- 3-4 oz/90-120g fresh mozzarella, sliced
- or cut into ½-inch cubes
- ¼ cup bite-sized dollops of store-
- bought ’nduja (or any sliced meat or
- chopped sun-dried tomatoes in oil)
- 2 large leaves of black kale (cavolo
- nero), ribs removed, shredded
- 1 green onion, green and light green
- parts only, thinly sliced on an angle
- 1-2 tbsp freshly grated Parmesan or
- Grana Padano cheese
- 2 tbsp honey
Instructions
- 1
Place a pizza stone or a 10-12-inch cast-iron skillet or a round or rectangular sheet in the oven on the second-from-the-bottom rack and preheat the oven to 500˚F. In the meantime, slowly stretch your dough into a round or rectangle (about 12 inches or a little bigger than the skillet) and leave it on the counter.
- 2
When the oven and pizza vessel are hot, carefully remove the stone or skillet from the oven. Sprinkle the sheet or skillet with a bit of flour or cornmeal. Then, carefully place the dough into (or onto) the pan, being careful not to burn your fingers. Press the edges of the dough up on the sides of the pan so you get a good crust and so the pizza doesn’t retract into the pan (if you can, you may not be able to).
- 3
Brush or drizzle the top of the dough with a bit of olive oil.
- 4
Using the back of a spoon, spread the sauce evenly over the dough round, leaving a ½-inch border.
- 5
Evenly top the pizza with the mozzarella, ’nduja (or other toppings), kale, green onion and Parmesan or Grada Padano cheese.
- 6
Drizzle the crust and pizza with honey.
- 7
Place the pizza in the oven and bake for 10-15 minutes or until the cheese has melted and is golden brown in spots.
- 8
Using 1 or 2 offset spatulas or tongs, remove the pizza and transfer to a cutting board. Cut the pizza into 4-6 slices and serve immediately. Makes 1 10-12-inch pizza. *I buy pre-made raw pizza dough from my local grocery store.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
You Might Also Like
View all recipes →
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Smoked Paprika and Garlic Zucchini or Eggplant Chips
These are so easy to make. When I feel like I need potato chips these really satisfy that craving.
July 27, 2022
Zucchini, Ricotta and Gruyere Galette
Making any sort of galette is always a good idea. This dough is perfect for a sweet galette as well, just increase the sugar to 2 tbsp.
July 25, 2022
Frequently Asked Questions
How do I make ’Nduja Pizza with Cavolo Nero?
This ’Nduja Pizza with Cavolo Nero recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this ’nduja pizza with cavolo nero?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.