Pizzette with nduja, pecorino and fennel

Pizzette with nduja, pecorino and fennel

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

Nduja has become a very trendy ingredient of late; however, this fiery Calabrian sausage paste has been around for centuries. Delicious on pizza, it will certainly wake you up with its chilli kick! A young pecorino that’s softer and creamier than the aged sort will work better here, as it will melt more evenly. Alternatively, a good, tasty, soft white cheese from the UK or US would also work well.

Ingredients

Quantity Ingredient
180g nduja
4 * pizzette bases [rid:31847], brushed with olive oil
80g young pecorino, finely grated
1/4 fennel bulb, very finely sliced, any fronds reserved
extra virgin olive oil, for drizzling
sea salt
black pepper

Method

  1. Spread the nduja on the pizzette bases, leaving a small border around the edges, then sprinkle over the pecorino and top with the fennel. Season and cook in the indirect heat zone with the lid closed for 8 minutes until the cheese has melted and the fennel is lightly cooked
  2. Drizzle with extra virgin olive oil and sprinkle over any fronds from the fennel bulb before serving.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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