Of which 8.3 g sugars and 18.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calabrian heat · Precooked onion · 'Nduja in small dots
Allergens gluten, milk
'Nduja and red onion
Tomato pizza with provolone; the 'nduja is spicy and melts in little dots
A bold Calabrian pizza, built with tomato, provolone, 'nduja and softened red onion. 'Nduja is a spicy, spreadable pork sausage; 35 g is enough to flavor the pizza without drowning out the dough. Cooking the onion first lets you control the water and sweetness, and dotting the sausage in small amounts avoids pockets of fat in the center.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 70 g (2½ oz) peeled tomatoes, no added salt, crushed
- 60 g (2 oz) provolone
- 35 g (1¼ oz) 'nduja
- 70 g (2½ oz) red onion
- 8 g extra-virgin olive oil
- 15 g (½ oz) water
- 0.4 g dried oregano
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Keep the 'nduja in the fridge and check the label to see whether the casing should be removed.
- Heat 6 g of the olive oil in a skillet over medium-low heat. Add the onion and the 15 g of water, cover for 3 minutes, then cook uncovered for 5–7 minutes, until pliable and with no free liquid.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
