9-oz. dough ball
2 oz. pizza sauce
1½ oz. fontina cheese, shredded
½ oz. roasted garlic, roughly chopped
1½ oz. marinated artichokes, chopped
1 oz. ’nduja
¼ oz. fresh oregano
Grated Parmigiano-Reggiano to taste
Extra-virgin olive oil to taste
Stretch the dough ball to 12”. Spread the pizza sauce evenly over the dough. Add the fontina cheese, roasted garlic, marinated artichokes and ’nduja. Top the pizza with Parmigiano-Reggiano and lightly drizzle with extra-virgin olive oil. Bake the pizza at 800° in a wood-burning oven for 90 seconds. When the pizza has finished baking, garnish with fresh oregano.
Spread the Salami
Looking for a meat topping that’s spicy and spreadable? A little dab of ’nduja will do ya. Pronounced like it’s spelled (sort of), ’nduja is a pungent salami that originated in Calabria. Recipes vary, but most versions of ’nduja are made with a carefully balanced mix of Calabrian peppers for a blast of sweet heat. Chefs in Calabria melt it on pizza, smear it on bread or toast (paired with ricotta or burrata cheese) or brush it on grilled meats or fish.
Pizzaioli will love this amazing wood-fired recipe from chef Justin Routh of Dough Pizzeria Napoletana in San Antonio, Texas. Try it at your pizzeria, and let us know what you think!