This spicy ’nduja, candy corn and spring onion pizza is designed to work properly with the mellow sweetness of a blood orange apéritif from the California-based spirit maker Mommenpop. Their wine-based apéritifs put a contemporary twist on a basic drink — similar to our pizza ovens innovate on the normal brick oven. We felt an on the spot kinship as quickly as we tried Mommenpop’s drinks, and we knew their mild and refreshing flavors would make for an incredible pizza pairing.
Mommenpop comes from Samantha Sheehan, a Napa Valley winemaker with a penchant for spritzes (apéritif + bubbly water or bubbly wine). One summer season, she discovered herself looking for a spirit that was much less candy than these in shops and determined to strive making one in every of her personal. Seville Orange Mommenpop was born in her kitchen in 2017, and has since develop into an award-winning apéritif obtainable in many alternative flavors comprised of natural California citrus. Since they’re obtainable on-line in the US, you may get them shipped proper to your door in the event you can’t discover them in your native specialty grocery. We expect they’re most scrumptious when paired with evenings spent outdoor consuming salty, spicy pizza.
The identical method that wine and beer pair properly with pizza, you possibly can and ought to pair apéritifs with pizza, too. When fascinated by the cardamom and rose notes of the blood orange apéritif on this recipe, we famous how blood orange is slightly rounder and fewer bitter than different citrus. As a result of it has some heat, it’s nice in opposition to components with depth of taste. Our pizza gives sharpness from the spring onions, a light crème fraîche and mozzarella base, textural funk and warmth from ’nduja (a spicy, spreadable Italian paste comprised of cured pork and peppers) and the juicy, gentle sweetness from just-cooked summer season corn.
Need to use our system to create one other pairing for this taste profile?? Make a pizza that mixes these three components: acidity, spice, and mildness.
Need to study extra about pairings? Take a look at our How to Pair Pizza and Apéritifs article.
Time
half-hour
Yield
4 12” pizzas
Tools
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel
Components
4 x 9-ounce (250 grams) dough balls
4 ears of contemporary, uncooked corn, peeled and cleaned
1½ tablespoons (20 grams) extra-virgin olive oil
1 teaspoon (5 grams) kosher salt
½ cup (120 grams) crème fraîche
8½ ounces (240 grams) contemporary mozzarella
4 ounces (120 grams) ’nduja
6 ounces (80 grams) spring onions, thinly sliced
1 bunch basil leaves, for garnishing
Methodology
This recipe would go well with a variety of pizza styles, however we expect our classic pizza dough can be an incredible match. Ensure that to organize your dough forward of time to make sure it rises at room temperature earlier than lighting up your oven.
Hearth up your oven and let it warmth up till your infrared thermometer takes a studying between 850 and 950°F (450 and 500°C) on the stone baking board inside.
Use a chef’s knife to slice the corn off the cob, then toss with olive oil and salt.
Place a dough ball in your frivolously floured work floor and push the air from the middle out to the sting utilizing your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your frivolously floured pizza peel. Spoon ¼ of the crème fraîche (30 grams) throughout the middle of the dough.
High with ¼ every of the mozzarella (60 grams), corn and ’nduja (30 grams). Ensure that to tear the ’nduja into small items and distribute evenly over the pie.
Slide the pizza off the peel and into the oven.
Prepare dinner for 60 to 90 seconds, turning the pizza often to make sure a good bake.
Take away from the oven and garnish with 1 / 4 of the spring onions (20 grams) and basil leaves. Slice and revel in. Repeat to make the opposite pizzas.
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