‘Nduja – the spicy, Calabrian, spreadable sausage was on most restaurant menus in 2016! Thankfully, it’s now making its way into homes everywhere and it’s perfectly suited to high temperature pizza cooking.
Pop the chillis in a cast iron pan and roast in Roccbox until the skins begin to blacken. Throw them in a bowl and cling film tightly before leaving for 5 minutes.
Meanwhile, put all the remaining aioli ingredients in to a food processor (except the oil) and season with salt and pepper.
Once the 5 minutes is up, peel the blackened skins from the chilli’s and add the red flesh, seeds and all to the food processor. Turn on and blitz, gradually adding the oil until you achieve a mayonnaise consistency. Note – if it feels too thick, add a little warm water.
To make the pizzas, open your dough balls into the perfect pizza base. Top with tomato sauce followed by the mozzarella and roasted peppers. Add the ‘Nduja – around 6/7 teaspoons is a good start but you can adjust this to how spicy you like it!
Using your Roccbox pizza peel, move your base onto the stone cooking floor before baking for around 90 seconds, ensuring you turn this regularly to achieve an evenly baked crust. Once cooked, drizzle over the roasted chilli aioli and tuck in!
‘Nduja courtesy of Duchy Charcuterie