Pizza with Nduja and Ricotta: A Taste of Calabria

Ingredients for Pizza Dough:

- 300 g of "00" flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 7 g of dry brewer's yeast
- 180 ml of warm water
- 2 tablespoons of extra virgin olive oil

Ingredients for the seasoning:

- 150 g of nduja
- 200 g of fresh ricotta
- Salt to taste
- Pepper to taste
- Fresh basil to garnish

Procedure:

1. Pasta Preparation:
   In a bowl, mix the flour with the salt. In a glass, dissolve the sugar in the warm water and add the yeast. Let sit for 5-10 minutes until the yeast becomes active. Pour the liquid into the flour and add the oil. Knead until you obtain an elastic mixture. Cover with a cloth and let rise in a warm place until doubled in volume.

2. Rolling out and cooking the pizza:
   Lay out the dough on the pizza pan previously greased with extra virgin olive oil. Distribute the nduja evenly on the pizza base. Bake in the pre-heated oven at 220°C for approximately 15-20 minutes or until the edges are golden.

3. Adding the Ricotta and Finishing:
   During the last 5 minutes of cooking, spread the fresh ricotta over the pizza, being careful not to completely cover the nduja. The ricotta should remain creamy. Continue cooking until the pizza reaches perfection, remove from the oven.

4. Final Seasoning:
   Add salt and pepper to taste. Garnish with fresh basil leaves for an aromatic and fresh touch. Serve the pizza with Nduja and hot ricotta, cut into generous wedges.

Variant: Pizza with Nduja and caramelized Tropea onion

Additional ingredients:

- 1 Tropea onion, thinly sliced
- Calabrian extra virgin olive oil for seasoning

Variant Procedure:

1. Preparation of the Tropea onion:
   Slice the Tropea onion thinly. In a pan, fry the onion slices with Calabrian extra virgin olive oil over medium-low heat until they become tender and slightly caramelized.

2. Addition to the Pizza:
   Before baking the pizza with nduja, distribute the slices of fried onion on the surface of the pizza. Continue cooking as indicated in the main recipe.

3. Final Seasoning:
   After cooking, add further fresh basil leaves and, if desired, a drizzle of Calabrian extra virgin olive oil. The Pizza with Nduja and Tropea Onion is ready to delight your palates with a combination of unique flavours.