My New Favorite Pizza - 'Nduja, Sun-Dried Tomato Spread & Goat Cheese
May 8, 2018 
This is my new favorite pizza. And it's amazing. If you like pepperoni pizza, this is a modern twist on that. Instead of pepperoni slices, I'm using 'nduja, that incredible spicy prosciutto spread that I wrote about in this post. Instead of mozzarella cheese, I'm using tangy goat cheese. Instead of tomato sauce, I'm using this intense sun-dried tomato spread that is my new favorite thing. I'm going to talk about the ingredients specifically below, because the ingredients really matter in this one.
I've been using sun-dried tomatoes from a company called California Sun-Dry for years. It's my favorite brand of sun dried tomatoes. I buy the julienned kind and make this no-cook pasta sauce with it. My local Kroger store actually carries these tomatoes in their produce department so I'm able to buy them easily. They recently started carrying this tomato spread from the same company. I started using it on crackers and crostini and I loved it so much that I thought it might be great on pizza. If you can buy this particular brand, do it.
The other important brand is the La Quercia 'nduja. This spicy spread is absolutely delicious and I stir it into pasta sauces. I've tried other brands of 'nduja and this is by far my favorite. Whole Foods carries this in their cheese department, so most of you should be able to find it. If you can't, you can buy it from Amazon or Zingerman's.
I made this pizza a little differently than I usually do - I prebaked the crust for a few minutes before adding the toppings. I spread the dough with a little olive oil and baked it in the oven for 4 minutes and then added the toppings and finished it off for another few minutes. I really like the texture of the pizza this way.
Use baking parchment to slide the pizza into the oven. It's far less messy than using cornmeal or flour and you can actually reuse the baking parchment.
Pizza with 'Nduja, Sun-Dried Tomato Spread & Goat Cheese
for a printable recipe, click here
you will need a baking stone and baking parchment paper for this recipe
makes 1 large pizza
7 ounces pizza dough
1 tablespoon extra virgin olive oil
3 ounces goat cheese, softened
1/3 cup California Sun-Dried Tomato Spread
2 tablespoons La Quercia 'Nduja
freshly cracked black pepper
Pizza dough gets a light layer of olive oil and then is baked
The goat cheese is spread on the crust
and then the sun-dried tomato spread is layered on
and then dollops of 'nduja are placed. Then back in the oven.
The finished pizza:
Preheat oven to the highest setting your oven will go and place the baking stone in the lower third of the oven.
Roll out pizza dough very thinly. Brush with the olive oil. Place a piece of baking parchment on a pizza peel or just on the back of a baking sheet (anything that will allow the pizza to slide off easily). Place the pizza dough on the parchment and slide it off onto the baking stone, along with the parchment paper. Bake for about 4 minutes, until the dough is set and it is starting to turn golden brown a little.
Remove the pizza dough from the oven. Spread the goat cheese on it, followed by the sun-dried tomato spread. Place dollops of the 'nduja all over the pizza. Grind black pepper all over the top. Return to the oven and continue to cook for about 3 - 4 more minutes, or until the bottom of the crust is crispy. Remove the pizza with a wide spatula (I use this fish spatula for pizzas) and slice and serve.
Reader Comments (31)
I am not fond of either goat cheese or sun dried tomatoes so this, I’m sure, will never do.
Is there a way to adjust this recipe to make without a baking stone?
I have yet to try that meat. I've heard so much about it but it's been hard to find. Your pizza looks and sounds amazing.
From The Italian Dish
Trish: Thanks for that.
Terry: you don’t have to use a baking stone if you don’t have one. You can bake the pizza on the back of a baking sheet and then slide it off after it’s prebaked right onto the oven rack. Hope this helps!
Marisa: I do have links in the post to where you can buy ‘nduja. Whole Foods carries it also.
This is a great idea for a pizza - something different! I'm definitely going to try it.
Hi, I have been making your no cook sauce for ages and love it. I have tried the sauce on my pizzas and found it burned easy but I will try again with your new idea. I love hearing from you. Thanks Bill
From The Italian Dish:
Bill: Prebaking the crust, like I do in this post, will help with that. Hope you give it a try!
I just bought the Nduja and can't wait to grill some pizza this weekend. Now..how the hey do you pronounce it!? Nu-zha or Du-yah, Du-jah or En-du-jah?
From The Italian Dish:
Donna: It is pronounced "en-DOO-ya". Hope this helps!
Love this!! So perfect for company or date night in!!
Thank you for your post. This is excellent information. It is amazing and wonderful to visit your site.
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Thanks for recept :)
Sun-Dried Tomato Spread & Goat Cheese, As a human living in a non-American country, the idea that some people measure non-liquid ingredients by volume rather than weight is the thing that blows my mind.
This was great! My husband doesn't like sundried tomatoes so to accommodate him I roasted some grape tomatoes and added microplaned garlic, basil and oregano. During the summer I turn the bbq into a pizza oven and cooked it on a stone. I always use the no knead artisan bread recipe on this site as the pizza dough. Fast, easy and delicious.
Nice Post! Great recipe to make at home.
Here are some Italian Dishes To Try At Home:
http://belottibottega.blogspot.com/2018/06/italian-dishes-to-try-at-home.html
I just bought the Nduja and can't wait to grill some pizza this weekend. Now..how the hey do you pronounce it!? Nu-zha or Du-yah, Du-jah or En-du-jah?
Hi
dear
i need to help to learn for this recipe but i have no any idea to get help for this recipe. but when i see your this blog and your instructions, i feel now i can learn perfectly this recipe, so dear thanks to post this blog.
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This pizza looks absolutely delicious!
Misrii
Looks so yummy cause I've never tasted that ingredients so far. A must try. Thanks for the recipe. Cheers!
Nice blog post author. Thank you for sharing.
Happy outdoor cooking and good luck getting your outdoor cooking equipment into shape.
thanks
Very nice.
Hey,
Check out this website: TraditionalItalianCuisine.com.
Looks yummy! Lip smacking pics and posts! Keep Posting!
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Nice blog post author. Thank you for sharing.Great recipe to make at home.
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nice
HI
thank yuo for good information coking very spicy i like this
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