Sweet Corn and ’Nduja Pizza
This spicy ’nduja, sweet corn and spring onion pizza is designed to work well with the mellow sweetness of a blood orange apéritif from the California-based spirit maker Mommenpop. Their wine-based apéritifs put a modern twist on a classic drink — just like our pizza ovens innovate on the traditional brick oven. We felt an instant kinship as soon as we tried Mommenpop’s beverages, and we knew their light and refreshing flavours would make for a great pizza pairing.
If Mommenpop isn’t available in your region, look for a similar orange or blood orange spirit (think Campari, Aperol, or Blood Orange Cointreau).
The same way that wine and beer pair well with pizza, you can and should pair spirits with pizza, too. Because blood orange and orange aperitifs have some warmth, they’re great against ingredients with depth of flavour. Our pizza offers sharpness from the spring onions, a mild crème fraîche and mozzarella base, textural funk and heat from ’nduja (a spicy, spreadable Italian paste made from cured pork and peppers) and the juicy, mild sweetness from just-cooked summer corn.
Want to use our formula to create another pairing for this flavour profile?? Make a pizza that combines these three elements: acidity, spice, and mildness.
Want to learn more about pairings? Check out our How to Pair Pizza and Apéritifs article.
four 12” pizzas
4 x 9-ounce (250 grams) dough balls
4 ears of fresh, raw corn, peeled and cleaned
1½ tablespoons (20 grams) extra-virgin olive oil
1 teaspoon (5 grams) kosher salt
½ cup (120 grams) crème fraîche
8½ ounces (240 grams) fresh mozzarella
4 ounces (120 grams) ’nduja
6 ounces (80 grams) spring onions, thinly sliced
1 bunch basil leaves, for garnishing
This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before lighting up your oven.
Fire up your oven and let it heat up until your infrared thermometer takes a reading between 850 and 950°F (450 and 500°C) on the stone baking board inside.
Use a chef’s knife to slice the corn off the cob, then toss with olive oil and salt.
Place a dough ball on your lightly floured work surface and push the air from the center out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Spoon ¼ of the crème fraîche (30 grams) across the center of the dough.
Top with ¼ each of the mozzarella (60 grams), corn and ’nduja (30 grams). Make sure to tear the ’nduja into small pieces and distribute evenly over the pie.
Slide the pizza off the peel and into the oven.
Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.
Remove from the oven and garnish with a quarter of the spring onions (20 grams) and basil leaves. Slice and enjoy. Repeat to make the other pizzas.