This nduja & broccoli pizza recipe will trump your favourite takeaway
This dough makes beautifully thin, crispy pizza crusts. We’ve topped ours with a firm mozzarella, as it has a lower moisture content, which ensures the dough doesn’t become soggy during baking.
Cook this pizza recipe in either a pizza oven or your kitchen oven. A thin a crispy base is topped with spicy nduja and Tenderstem broccoli, perfect for alfresco dining (if the weather allows).
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Yields:
2 serving(s)
Prep Time:
45 mins
Cook Time:
20 mins
Total Time:
1 hr 5 mins
Cal/Serv:
495
Ingredients
For the base
7 g sachet fast-action dried yeast
1 tsp. caster sugar
250 g '00' pasta flour, plus extra to dust
2 Tbsp. extra virgin olive oil
Semolina, to dust
For the topping
200 g passata
2 Tbsp. tomato purée
1 tsp. dried oregano
200 g firm mozzarella, cut into rough 1cm pieces, we used Galbani Mozzarella Cucuina, see intro
100 g Tenderstem broccoli, trimmed and cut into rough 4cm pieces
2 Tbsp. nduja paste, see GH TIP
Small handful basil, leaves picked
Directions
Step 1For the base, in a small jug, mix the yeast, sugar and 150ml tepid water.
Set aside for 5min, until bubbling.
Step 2In a freestanding mixer fitted with
a dough hook, or in a large bowl,
mix the flour and 1/2tsp fine salt until
combined. Add the yeast mixture and
oil, and mix to make a shaggy dough.
Knead on medium speed for 5-10min,
until smooth and elastic. If kneading
by hand, scrape the dough on to a
lightly floured work surface and knead
for 10min. Return to a large, greased
bowl, if needed, cover and leave to
rise in a warm place for 1hr, or until
doubled in size.
Step 3Tip dough on to a lightly floured
work surface, divide in 1/2 and roll each
piece into a ball. Cover with a clean
tea towel and leave to rise again for
30min, if you have time.
Step 4For the topping, in a small pan, cook
the passata, tomato purée, oregano
and some seasoning over medium heat
for 10min, stirring occasionally, until
slightly reduced. Set aside to cool.
Meanwhile, bring a small pan of salted
water to the boil. Add the broccoli
and cook for 4min, or until just tender.
Drain and run under cold water to cool.
Drain and pat dry with kitchen paper.
Step 5Preheat oven to as high as it can go – ideally 260°C (240°C fan) mark 9
– with a baking sheet inside. Press or
roll out 1 piece of dough to a rough
30cm circle. Remove the preheated
baking sheet from the oven and carefully
lift the pizza base on to it. Working
quickly, spread over 1/2 the tomato sauce,
leaving a rough 1cm border. Scatter over 1/2 each of the mozzarella and broccoli,
and dot over the nduja.
Step 6Cook in the oven for 5min, or until
the crust is puffed and golden. Transfer
to a board and scatter over ó the
basil. Repeat with remaining base and
topping. Slice and serve.
GH TIPS:
Thinly sliced courgette would make a lovely substitute to the tenderstem broccoli if you're not a fan.
Feel free to use salami slices if you can't find Nduja easily.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
