Take your next pizza night to the next level with our spicy and delicious Nduja Pizza made with Calabrian salami, creamy burrata cheese, Parmigiano Reggiano and fresh basil.
Inspired by quite possibly the best pizza I've ever eaten this Nduja pizza is not one to miss!
Nduja is a spreadable, spicy salami from Calabria that's becoming increasingly more popular (and easier to find) outside of Italy.
It's perfect mixed into pasta sauces like our Orecchiette with 'Nduja Sugo, used as a marinade or used as a pizza topping...it's super versatile and incredibly delicious!
The spiciness from the Nduja on this pizza goes perfectly with the rich and creamy burrata and salty Parmigiano Reggiano cheese. It's one you'll be making again and again.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients
Ingredient notes and substitutions
- Pizza dough - I recommend using our basic pizza dough recipe which is super easy to make. It's made with Italian 00 flour, yeast, water and olive oil.
- Passata - passata is known as tomato puree or pureed strained tomatoes in the US. I love using it for pizzas mixed with a little dried oregano and olive oil it's quick, easy and delicious. The brands I tend to use are Mutti or Cirio.
- Nduja - the spiciness can vary from brand to brand so use more or less to taste.
- Burrata - I recommend bringing the burrata out of the fridge at least 10-15 minutes before using it so it's not too cold for the pizza.
- Mozzarella - I always use fresh and not pre-grated. Make sure to squeeze it in some kitchen paper to remove any excess water.
- Parmigiano Reggiano - I like to grate it using the large holes of a box grater. Alternatively, you can use a vegetable peeler to create shavings of parmesan..
- Basil - using fresh basil is a must, don't use dried.
Step by step photos and instructions
Preparation steps
- Pizza dough - make a batch of our homemade pizza dough (or use your dough of choice). The dough will make two large rectangle-sized pizzas or around 4 round pizzas. The toppings in the recipe card below are for one large pizza only so you can double up to use up the dough or choose different toppings.
- Passata - known as tomato puree in the US. Passata is smooth, strained tomatoes with no flavouring. We like to add ¼ teaspoon of dried oregano and 1 teaspoon of olive oil to the passata for pizzas.
Prep your pizza tray - sprinkle your pizza tray with semolina or flour. We used a 10x15 inch shallow baking tray (photo 1).
Roll out the dough - roll out your pizza dough to fit the tray you are using and place it in the tray.
Add first toppings - spread the pizza base with the passata then top with mozzarella and Nduja (photos 2 & 3).
Bake - bake the pizza for 10 minutes or until the cheese is melted and the crust is a light golden colour.
Final toppings - once baked, top with dollops of burrata then sprinkle some grated parmesan over each piece of burrata cheese. Scatter over some fresh basil, cut and serve (photo 4).
Recipe tips
- Pre-heat your oven - a hot oven is a must for pizza so pre-heat your oven to the highest temperature it will go.
- Pizza dough - follow our basic pizza dough recipe which is super easy to make. You can easily make 2-3 large pizzas with this dough so either double up on the amount of toppings or choose something else from our pizza recipes for more topping ideas.
- Using semola or semolina - this is great for sprinkling on the pizza trays to stop them from sticking, alternatively, you can use a light sprinkling of flour.
- Pizza tray size - we chose to make a large rectangular pizza in a tray sized 10x15 inch. You can opt to use one bigger, smaller, round pizza tray or even a pizza stone for your oven. Use more or less dough and toppings as needed to fit what you are using.
you can use spicy salami or sausage instead of Nduja.
Leftover pizza can be stored in the fridge for up to 2 days and eaten cold or at room temperature.
More delicious pizza recipes to try
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📖 Full Recipe
Nduja Pizza with Burrata, Parmesan and Basil
Ingredients
- 1 batch homemade pizza dough (you need half for 1 pizza)
- ¼ cup tomato passata (tomato puree US) 100g)
- 1-2 tablespoons Nduja
- 1 ball burrata cheese (150g/5.2oz)
- 4.4 oz ball fresh mozzarella (125g) patted dry on kitchen paper
- 1-2 tablespoons Parmigiano Reggiano freshly grated (coarsely grated is best)
- ¼ teaspoon dried oregano
- 1 teaspoon olive oil
- 1 small handful fresh basil
- Flour or semolina for dusting the pizza tray
Equipment
- 10x15 inch rectangular tray
Instructions
- Pre-heat the oven to 535F (280C) or the highest setting it will go.
- Mix the passata, dried oregano and olive oil together, set aside. Lightly sprinkle your pizza tray with semolina or flour.
- Roll out half of the dough to fit the tray you are using and place it in the tray.
- Spread the passata over the pizza then top with mozzarella and Nduja. Bake in the oven for 10-15 minutes or until the cheese is melted and crust is lightly golden.
- Once baked, add dollops of burrata cheese and sprinkle some parmesan over each piece of burrata. Scatter over some fresh basil and serve.
Notes
- Nutritional information is for half of the pizza.
- Prep time does not include making the dough from scratch.
- Pizza dough - the pizza dough can be made a day in advance.
- Using semola or semolina - this is great for sprinkling on the pizza trays to stop them from sticking, alternatively, you can use a light sprinkling of flour.
- Pizza tray size - we chose to make a large rectangular pizza in a tray sized 10x15 inch. You can opt to use one bigger, smaller, round pizza tray or even a pizza stone for your oven. Use more or less dough and toppings as needed to fit what you are using.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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