The Spatalian: Pizza with Underground Butcher's Pan-Fried 'Nduja, Manchego Cheese, Marcona A
I know this is Minneapple Eats and all, but I always like to rep my faves in Madtown. When the fine meat handlers at Underground Meats sent me a box o' meats, including 'nduja, with which to experiment, I was ecstatic. So much meat, so little time! Sorry Meatless Monday, it's time to get real about 'nduja right quick.
'Nduja is a fabulously aromatic and flavorful salami spread with a healthy dose of heat. Pan-frying it is the equivalent of deep-frying cookie dough: Unnecessary, but ultimately the best decision you'll make all day. You're probably wondering where you can find such a delicacy.
First idea. Drive to Madison and make it an Underground weekend: Dinner at Forequarter on Friday night, a picnic in the park completely provisioned by Underground Butcher on Saturday, and then pick up some 'nduja for the road home. A lengthy trip for some meat spread, but hey, who doesn't love a road trip?! Okay, keep reading, the rest of the ideas aren't as far-fetched.
Idea two. Check out France 44 or Whole Foods.
The most exciting of all the ideas. Wait until Underground Food Collective opens up their meat shop in Lowry Hill/Uptown Minneapolis and go buck wild! Yes, that's right folks, they're extending their meaty fingers to Minnesnowta! Don't believe me? City Pages has the deets.
So anywho, all that to say, this darn salami spread inspired a whole fancy pizza recipe. It's fancy because of the toppings (the 'nduja, the marcona almonds, the manchego, etc.) but it's easy because I cheat and use pre-made dough and jarred pizza sauce that I give some easy Spanish touches (paprika, saffron). I coined it the "Spatalian' because it's part Spanish, part Italian. Clever, eh?
Pizza with Underground Butcher's Pan-Fried 'Nduja, Manchego Cheese, Marcona Almonds, Roasted Red Peppers & Paprika Saffron Sauce
​Serves: 2-4
Preparation Time: 60 minutes
Ingredients:
1 ball pizza dough (I used whole wheat pre-made from Kowalski's and it was delicious), let it sit at room temperature for about 15-30 minutes to allow it to rise a bit
flour, for rolling pizza dough out
1-2 c. of your favorite pizza sauce
2 tsp. smoked Spanish paprika
a pinch of saffron
1 4-oz. log of 'nduja, diced
1/2 small sweet onion, sliced
2 (jarred) roasted red peppers, sliced
1.5 c. manchego cheese, shredded
1/2 c. marcona almonds, chopped
Method:
1. Preheat oven to 450 degrees. After you've let your pizza dough rise, sprinkle some flour on a clean surface and roll out dough into an even circle that will fit on a pizza pan (I like to use a pan with holes in the bottom to pre-bake) and poke holes in the dough with a fork. Bake for about 5-8 minutes. Remove from oven and pop any air bubbles that arise with a fork. Let cool for a few minutes and slide onto another pan without holes in it, if desired, to avoid burning the crust.
2. While the crust is pre-baking and cooling, pour sauce into a small sauce pan and bring to low heat. Stir in the paprika and saffron and gently warm. Turn off heat and cover.
3. Bring a saute pan to medium-high heat. Add 'nduja once the pan is hot and fry like you would Italian sausage, breaking any large pieces down with the back of a wooden spoon/spatula. Once browned and almost crispy, remove from pan, reserving the grease. Pan fry the sliced onions in the 'nduja grease until soft and slightly caramelized. Remove from pan.
4. Use a ladel to pour sauce onto the crusts and spread evenly. Add a small sprinkling of cheese (maybe a 1/4 of the cheese total). Distribute the 'nduja, onions and roasted red peppers evenly on the crust. Top with the rest of the cheese and then the marcona almonds. Bake until the cheese starts to turn golden, take care not to burn the crust (about 15-20 minutes).
