Pinsa with Nduja & Smoked Caciocavallo

A crisp, airy Roman-style pinsa topped with spicy ’nduja, melted smoked caciocavallo, and a drizzle of extra-virgin olive oil. The smoky, creamy cheese balances the ’nduja’s rich heat, creating a simple but intensely flavourful bite.

Ingredients

500g store bought pizza dough

100g ’nduja

180g That’s Amore Smoked Caciocavallo, grated

150g crushed tomatoes

1 tbsp extra virgin olive oil

Fresh basil leaves

Flour, for dusting

Salt, to taste

Instructions

Step 1

Preheat the oven to 250°C, or as hot as your oven will go, with a pizza stone or heavy baking tray inside to heat.

Step 2

Divide the pizza dough into two equal portions. On a lightly floured surface, stretch each piece into a long, narrow oval or tongue shape, leaving the edges slightly thicker to form a crust.

Step 3

Season the crushed tomatoes with a pinch of salt and the extra virgin olive oil. Spread a thin layer over each pizza base, leaving a small border around the edges.

Step 4

Dot small pieces of ’nduja evenly over each pizza, then scatter generously with the grated Smoked Caciocavallo.

Step 5

Carefully transfer the pizzas to the hot pizza stone or baking tray. Bake for 7–10 minutes, or until the bases are crisp, the crusts are golden and the cheese is melted and lightly blistered.

Step 6

Remove from the oven and finish with fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve hot.

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