We’ve nudged the classic meat feast up a notch by dolloping it with sweet, smokey nduja – the spicy spreadable Italian sausage from Calabria – 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
100g
pizza sauce, we used Mutti
2Tbsp.
spreadable nduja
50g
pepperoni slices
50g
salami slices
100g
prosciutto cotto slices
150g
smoked mozzarella, sliced
2Tbsp.
runny honey
1Tbsp.
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.
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.
Step 3Meanwhile, in a
non-metallic bowl, whisk
the honey and gochujang
together and heat for
30sec in the microwave.
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.
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”!).
