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Broccoli Rabe and ’Nduja Pizza

Serves1
Cuisine TypeItalian
Broccoli Rabe and ’Nduja Pizza

Chef John Heitmann

Embers Wood-Fired Oven Food Truck

Hudson Valley, N.Y.

The Embers food truck, equipped with a wood-fired oven, drives to various locations around New York state’s Hudson Valley region, offering up several varieties of fresh-baked Neapolitan-style pizza. This version is topped with tomato sauce, broccoli rabe, caramelized onions, Buffalo mozzarella and ’nduja—a spicy, spreadable pork salumi originating in Italy but available now in the U.S.

Ingredients

9 oz. pizza dough

1½ oz. tomato sauce with basil

2 oz. Buffalo mozzarella, torn into chunks

2 oz. broccoli rabe, blanched in salt water and coarsely chopped

1 oz. caramelized onions

3 garlic cloves, roasted and halved

1½ oz. ’nduja

Shredded Parmigiano-Reggiano and slivered fresh basil, for garnish

Steps

1. Thinly stretch pizza dough into round pizza pan or onto pizza peel. Spread sauce on top, leaving ½-inch rim.

2. Scatter mozzarella, broccoli rabe, onions and garlic evenly on top. Use a small spoon to portion ’nduja over crust. Sprinkle with Parmigiano-Reggiano and basil.

3. Slide pizza into 800 F. wood-fired oven. Bake about 90 seconds.

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