N'Duja Double Decadence Pizza Twist

We've already had a quarter of the century, and our chef Ori has been thinking about this pizza for most of it!

Done in 30 mins + 1.5 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Everything you'll need:

600g pizza dough

225gsharp cheddar, grated

1 tbspcornstarch

340g (1 can) evaporated milk

1 tspgarlic powder

1 tspmixed Italian herbs (oregano, thyme, basil)

buttermilk, for consistency

3 tbsppasata

1 N'duja sausage

Handful of dry mozzarella

Garnish:

hot honey

fresh thyme

The Double Decadence, was a pizza made by stuffing the base of a pizza with cheese sauce, loading it with any toppings you want, and it hit the spot every time. But they don't make them anymore, so we've make our own version, with a little twist, and it's a bit more grown up with N'duja and hot honey!

Method

For the pizza dough, head over to any of our pizza recipes for a detailed recipe - instead, you can by pre-made pizza dough from the store!

To make the cheese sauce, toss the grated cheese in the cornstarch, add to a saucepan with the unsweetened evaporated milk, garlic powder and italian herbs. Melt over medium-low heat until fully melted. Whisk constantly.

Make a quick pizza sauce by cooking off some passata, with fresh Italian herbs like basil and oregano, and a couple cloves of garlic.

When everything is ready, organise al the toppings and sauces. Roll out the dough, into a large rectangle. Split the dough in half, and spread the cheese sauce over one side. Fold the other half over and press the edges shut.

Top the dough with our tomato sauce, mozzarella, and n'duja. With a pizza cutter, cut strips, twist the strips and place on a baking tray. Finish with more n'duja and mozzarella, before baking at 200°c for 20-25 minutes.

Garnish with hot honey, and fresh thyme, and eat whilst they're still hot!

What do you think of the recipe?

save recipe

Ori Goldberg

follow

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!