Weâve nudged the classic meat feast up a notch by dolloping it with sweet, smokey nduja â the spicy spreadable Italian sausage from Calabria â then drizzling with gochujang honey for extra heat.
Using shop-bought pizza dough makes this recipe a doddle!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Cal/Serv:
584
Ingredients
Plain flour, to dust
2 x 220g balls pizza dough, defrosted if frozen, we used The Northern Dough Co
100 g pizza sauce, we used Mutti
2 Tbsp. spreadable nduja
50 g pepperoni slices
50 g salami slices
100 g prosciutto cotto slices
150 g smoked mozzarella, sliced
2 Tbsp. runny honey
1 Tbsp. gochujang
Directions
Step 1Preheat oven to 240°C (220°C fan) mark 9.
On a floured surface,
roll out each portion of
dough to a rough 30cm
circle, then transfer each
to a baking sheet.Â
Step 2Spread each base with
1/2 the pizza sauce,
leaving a rough 1cm
border, then dot over the
nduja. Divide the sliced
meats between each
pizza and top with the
sliced mozzarella. Cook
in the oven for 12min, or
until golden and crisp.Â
Step 3Meanwhile, in a
non-metallic bowl, whisk
the honey and gochujang
together and heat for
30sec in the microwave.Â
Step 4As soon as the pizzas
come out of the oven,
drizzle over the hot
honey and serve.
If you'd like to make your pizza in your pizza oven, preheat the pizza oven to 400°C. Transfer the pizza to your pizza oven, using your pizza peel, for about 3min until crispy and golden, turning around regularly with the peel.Â
The GH Kitchen Team are Good Housekeepingâs 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 â 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 â 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, theyâre dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyâll work every single timeÂ
