Pizza Today - March 2020 - 43
' Nd uj a b r i n gs s o m e th i n g
di f f e r e n t to th e tab l e
By Jeremy White Photo Josh Keown
he first time I had
'Nduja, I was hesitant
but curious. I was
visiting a tiny independent pizzeria in the mountains
of northern Arizona and spotted
the kitchen staff working with the
spicy, spreadable salumi. The seasoned pork had a strange color, but
an appealing texture and flavor. It
was being used on a toasted, crusty
bread as an appetizer that was part
of a larger platter with various
olives, cheeses and cured meats. It
was new to me and I was intrigued,
if not smitten.
Several years later 'Nduja
enjoyed a boost in popularity in
some big-city heavy hitter restaurants. As I noticed more and
more foodies getting turned on
to the meat spread they couldn't
pronounce, I chuckled as I recalled
how ahead of the curve this pizzeria happened to be simply by
hearkening back to something old.
In the interim, other pizzerias
began picking up on the trend.
While it isn't an item you find in
a large percentage of American
pizzerias, its usage and popularity
are growing. I see 'Nduja on menus
from San Francisco to New York,
with plenty of stops in between.
And while I tend to come across it
in a starter form a lot, it certainly
can bring depth to a pizza menu.
T
As a lover of Calabrian
peppers, it's no wonder I'm
drawn to 'Nduja. The spread,
which originated in the Calabria
region, is at its best thanks to the
spice imparted by the chilies. It's
simple enough to make the product yourself if you want to invest
the time. Otherwise, just source
one you really like and move on.
You aren't going to purchase in
large quantities here: this is a specialty ingredient that you'll most
likely use on a limited time dish.
We recently had the opportunity to play around with 'Nduja
in the Pizza Today test kitchen as
we prepared for the issue of the
magazine you're now holding in
your hands. We tried it several
different ways, but quickly discovered - big shock - that we liked
it best on pizza! Give this one a
try in your kitchen and see how it
goes. It just might make for a fun
specialty pizza that gives your staff
and customer base a slight break
from the norm.
'Nduja Pizza
14-ounce pizza dough ball
5 ounces tomato sauce
4 ounces bacon, crumbled
8 ounces mozzarella, shredded
2 ounces mild cherry peppers,
chopped
2 ounces cherry tomatoes, cut in
half
3 ounces shaved Parmesan cheese
3 ounces 'Nduja, added towards
end of bake
Open dough into a disc and
apply sauce. Add the bacon, mozzarella, cherry peppers, cherry
tomatoes and shaved Parmesan
cheese. Bake.
When pizza is about 2 minutes from being finished, remove
from oven and add pinches of the
'Nduja. Return to oven and finish
baking. Q
JEREMY WHITE
is Editor-in-Chief at
Pizza Today.
M A R C H 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 3
Pizza Today - March 2020
Table of Contents for the Digital Edition of Pizza Today - March 2020
Pizza Today - March 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
Customer Service Culture
Self-Ordering Kiosk
Meat Combo Pizzas
Trending Chili Peppers
Hot Topping: ‘Nduja
Understanding Cheese Prices
Text Marketing
Rewarding Staff
Increasing Frequency
Relationship Building
On The Road: Woodstock’s Pizza, San Diego, Ca
On The Road: Regents Pizzeria, La Jolla, Ca
Pizza Expo Preview
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - March 2020 - CT1
Pizza Today - March 2020 - CT2
Pizza Today - March 2020 - Pizza Today - March 2020
Pizza Today - March 2020 - Cover2
Pizza Today - March 2020 - Commentary
Pizza Today - March 2020 - 4
Pizza Today - March 2020 - 5
Pizza Today - March 2020 - 6
Pizza Today - March 2020 - 7
Pizza Today - March 2020 - Contributors
Pizza Today - March 2020 - 9
Pizza Today - March 2020 - Expo Spotlight
Pizza Today - March 2020 - 11
Pizza Today - March 2020 - Meet The Makers
Pizza Today - March 2020 - 13
Pizza Today - March 2020 - Conversation
Pizza Today - March 2020 - 15
Pizza Today - March 2020 - Man On The Street
Pizza Today - March 2020 - 17
Pizza Today - March 2020 - Tony’s Trending Recipe
Pizza Today - March 2020 - 19
Pizza Today - March 2020 - Knead To Know
Pizza Today - March 2020 - 21
Pizza Today - March 2020 - 22
Pizza Today - March 2020 - 23
Pizza Today - March 2020 - Destinations
Pizza Today - March 2020 - 25
Pizza Today - March 2020 - Customer Service Culture
Pizza Today - March 2020 - 27
Pizza Today - March 2020 - 28
Pizza Today - March 2020 - 29
Pizza Today - March 2020 - Self-Ordering Kiosk
Pizza Today - March 2020 - 31
Pizza Today - March 2020 - 32
Pizza Today - March 2020 - 33
Pizza Today - March 2020 - Meat Combo Pizzas
Pizza Today - March 2020 - 35
Pizza Today - March 2020 - 36
Pizza Today - March 2020 - 37
Pizza Today - March 2020 - Trending Chili Peppers
Pizza Today - March 2020 - 39
Pizza Today - March 2020 - 40
Pizza Today - March 2020 - 41
Pizza Today - March 2020 - Hot Topping: ‘Nduja
Pizza Today - March 2020 - 43
Pizza Today - March 2020 - 44
Pizza Today - March 2020 - 45
Pizza Today - March 2020 - Understanding Cheese Prices
Pizza Today - March 2020 - 47
Pizza Today - March 2020 - 48
Pizza Today - March 2020 - 49
Pizza Today - March 2020 - Text Marketing
Pizza Today - March 2020 - 51
Pizza Today - March 2020 - 52
Pizza Today - March 2020 - 53
Pizza Today - March 2020 - Rewarding Staff
Pizza Today - March 2020 - 55
Pizza Today - March 2020 - 56
Pizza Today - March 2020 - 57
Pizza Today - March 2020 - Increasing Frequency
Pizza Today - March 2020 - 59
Pizza Today - March 2020 - 60
Pizza Today - March 2020 - 61
Pizza Today - March 2020 - Relationship Building
Pizza Today - March 2020 - 63
Pizza Today - March 2020 - 64
Pizza Today - March 2020 - 65
Pizza Today - March 2020 - On The Road: Woodstock’s Pizza, San Diego, Ca
Pizza Today - March 2020 - 67
Pizza Today - March 2020 - 68
Pizza Today - March 2020 - 69
Pizza Today - March 2020 - 70
Pizza Today - March 2020 - 71
Pizza Today - March 2020 - On The Road: Regents Pizzeria, La Jolla, Ca
Pizza Today - March 2020 - 73
Pizza Today - March 2020 - 74
Pizza Today - March 2020 - 75
Pizza Today - March 2020 - 76
Pizza Today - March 2020 - 77
Pizza Today - March 2020 - Pizza Expo Preview
Pizza Today - March 2020 - 79
Pizza Today - March 2020 - 80
Pizza Today - March 2020 - 81
Pizza Today - March 2020 - 82
Pizza Today - March 2020 - 83
Pizza Today - March 2020 - 84
Pizza Today - March 2020 - 85
Pizza Today - March 2020 - Preferred Supplier
Pizza Today - March 2020 - 87
Pizza Today - March 2020 - 88
Pizza Today - March 2020 - 89
Pizza Today - March 2020 - 90
Pizza Today - March 2020 - 91
Pizza Today - March 2020 - 92
Pizza Today - March 2020 - 93
Pizza Today - March 2020 - 94
Pizza Today - March 2020 - 95
Pizza Today - March 2020 - 96
Pizza Today - March 2020 - 97
Pizza Today - March 2020 - 98
Pizza Today - March 2020 - 99
Pizza Today - March 2020 - 100
Pizza Today - March 2020 - 101
Pizza Today - March 2020 - 102
Pizza Today - March 2020 - 103
Pizza Today - March 2020 - Pizza Today Yellow Pages
Pizza Today - March 2020 - 105
Pizza Today - March 2020 - 106
Pizza Today - March 2020 - 107
Pizza Today - March 2020 - 108
Pizza Today - March 2020 - 109
Pizza Today - March 2020 - The Marketplace
Pizza Today - March 2020 - 111
Pizza Today - March 2020 - 112
Pizza Today - March 2020 - 113
Pizza Today - March 2020 - 114
Pizza Today - March 2020 - 115
Pizza Today - March 2020 - 116
Pizza Today - March 2020 - 117
Pizza Today - March 2020 - 118
Pizza Today - March 2020 - 119
Pizza Today - March 2020 - 120
Pizza Today - March 2020 - Reader’s Resource
Pizza Today - March 2020 - Mike’s Monthly Tip
Pizza Today - March 2020 - Cover3
Pizza Today - March 2020 - Cover4
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