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
7g
sachet fast-action dried yeast
1tsp.
caster sugar
250g
'00' pasta flour, plus extra to dust
2Tbsp.
extra virgin olive oil
Semolina, to dust
For the topping
200g
passata
2Tbsp.
tomato purée
1tsp.
dried oregano
200g
firm mozzarella, cut into rough 1cm pieces, we used Galbani Mozzarella Cucuina, see intro
100g
Tenderstem broccoli, trimmed and cut into rough 4cm pieces
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
