Rich and Spicy Belazu Ve-Du-Ya (Vegan ‘Nduja) Pizza

Whether you’re vegan or not, this pizza, full of spice and bold flavours, is sure to be a crowd pleaser. The Belazu Ve-Du-Ya (vegan ‘nduja) paste makes up the base of the tomato sauce to add a lovely sweetness and spice. Add to that a fantastic cheese alternative – Mozzarisella Classic – and Perelló olives for a hint of salt and tang, and you’ve got quite the vegan-forward stunner. 

Along with using fresh, high-quality ingredients, taking the time to make a pizza sauce as opposed to buying it pre-made in a can will transform this (and any) pizza, which is why we love using San Marzano tomatoes. Their bold, bright flavour adds to that authentic Italian cooking experience, and because they have less acidity compared to other tomatoes, they pair extra well with the Ve-Du-Ya paste. 

Most vegans and vegetarians won’t be familiar with the taste of ‘nduja – a spicy, spreadable pork sausage from Calabria in Southern Italy – but the vegan version from Belazu offers a similar bold heat and emulates the traditional paste without sacrificing taste. 


Difficulty

Servings

Serves 4

Prep Time

1 hour

Cook Time

1-2 minutes

By Grant Batty

Rich and Spicy Belazu Ve-Du-Ya (Vegan ‘Nduja) Vegan Pizza

Note

These ingredients used in this recipe can be bought from the Ooni Grocery store, so head over to the website to check out the full range.

This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan or classic pizza dough all work well. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven, about 3 to 4 hours before cooking.



For Belazu Ve-Du-Ya tomato sauce

1. Place the olive oil into a pan on low-medium heat.

Add the finely-diced red onion and chopped garlic. Keep the pan over a low heat and sauté for 5 minutes, or until softened and cooked through.

2. Increase to medium heat then add the Belazu Ve-Du-Ya and cook for 2 minutes, stirring until fully combined.

 

3. Add the San Marzano tomatoes and cook for 5 minutes, or until the sauce has thickened.

Using the back of a spoon, gently press on the tomatoes to break them up a little. Mix until combined.

4. Once thickened, allow to cool completely (up to 30 minutes) before topping the pizza.

 

For the pizza

1. Fire up your Ooni pizza oven.

Aim for 400°C to 450°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

2. Place a dough ball on a lightly floured work surface.

Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch (30 centimetre) base, then lay the stretched dough over your lightly-floured pizza peel.

3. Starting in the centre and working your way out to the edge, spread 3 tablespoons of the tomato Ve-Du-Ya sauce, leaving ¼ to ½ inch (1½ to 2 centimetres) for the crust.

4. Place some basil leaves on top of the sauce and then generously sprinkle the Mozzarisella Classic evenly over the sauce.

Top with halved Perelló olives.

5. Slide the pizza off the peel and into your oven.

Cook for 1 to 2 minutes, using a peel to turn your pizza every 20 seconds to ensure an even bake.

6. Remove the cooked pizza from the oven, wait one minute for it to cool slightly.

You can drizzle some oil over the finished pizza to add more flavour (optional).

7. Slice into 6 pieces, serve and enjoy! Tip: If you have some extra Ve-Du-Ya sauce, serve it on the side for people to dip their crusts in.

Slice into 6 pieces, serve and enjoy!

Tip: If you have some extra Ve-Du-Ya sauce, serve it on the side for people to dip their crusts in. As it’s sweet and spiced, it's a great way to enjoy your crusts.

Grant Batty

Recipe developer, baker and filmmaker based in Cornwall, England, Grant Batty has a passion for all things pizza, in particular creating authentic Sourdough Neapolitan-style pizzas. Follow him @grantbatty.

For the Belazu Ve-Du-Ya tomato sauce:

For the pizza:

 

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