Make Some Pizza
Topping recipe

'Nduja, stracciatella e miele

Hand-crushed San Marzano, Stracciatella, 'Nduja, in small pieces, Honey. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Hand-crushed San Marzano

Build each pan

After the dough is shaped
1pan
Pan size
sauce
Hand-crushed San Marzano
¾ cup, generous200 g
Cheese
StracciatellaAfter the bake
about 7 oz, 1 tub200 g
Toppings
'Nduja, in small pieces
about 2½ oz70 g
Finishing
Honey (drizzle)
1 Tbsp15 g
·
Fresh basil leaves
10–12 leaves3 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.
Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.
1 can (28 oz)794 g
Fine sea salt
1 tsp5 g

Put it together

Once the sauce is made, for each pan
  1. BeforeSpread the tomato over the whole pan, edge to edge, and dot the 'nduja over it in small pieces.
  2. AfterLet it sit two minutes, then spoon the stracciatella over in puddles.
  3. AfterDrizzle the honey, tear on the basil, and cut into squares with scissors.
Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g
Fine sea salt5 g
Stracciatella200 g
'Nduja, in small pieces70 g
Honey15 g
Fresh basil leaves3 g
Pair with

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