I can almost taste the salty, spicy-sweet bite of this n’duja pizza as I write. It’s a popular pizza topping right now and available in most good artisan food stores. Pronounced en-DOO-ya, it’s a buttery, spreadable pork from Italy and we collaborated with chef Dan Cruickshank on this epic pizza. Here’s what Dan had to say and his recipe -

One of my favourite pizzas to make at home. We love spicy food and we love salami so n’duja is perfect. It’s spreadable, similar to asobrassada. It’s soft like butter so it melts on to the pizza. If you can’t get it in the shops, substitute it with a nice Gubbeen chorizo. Chorizo is more firm like the salamis you are used to, but still amazing on a pizza. This coupled with the olives make it quite salty. So this pizza is perfectly paired with a nice lager.

Quick red onion pickle. Thinly slice your red onion. Squeeze of lemon juice and a tsp of sugar if you want to sweeten them up. That’s it. Leave them for around 30 minutes until they are electric in colour.

Ingredients:

Pizza da Piero pizza base

Tomato Sauce

Torn mozzarella, one and half ball per pizza

N’duja( or chorizo if you can’t find it in shops)

Kalamata olives. Make sure they are de stoned

1 free range egg

Pickled red onions for garnish

Method:

1- Tomato sauce on base.

2-Scatter your torn mozzarella around the base.

3-Next add your nduja. It’s very soft so you can use a spoon to place it on the pizza. It is very salty and spicy so depending on your taste, go sparingly

4-Crack your egg in the centre and bang it in a hot oven for 6 minutes or depending on how you like your egg cooked a couple more minutes.

5-Serve with picked red onions scattered on top