We would like to share famous chef Adam Liaw's delicious pizza recipe with you! This recipe is veers away from the traditional margherita pizza as it includes 'nduja (which is a spicy, soft salami).
Adam baked his pizza to perfection in the oven using our very own versatile AUS-ION™ 30cm Frypan, proving this pan is a baking genuius that isn't limited to simple frying!
This recipe is sourced from episode seven of Good Food Kitchen season 2, which screened on 9Now.
1. To create the dough
Adam finds this method the easiest way to make pizza dough! You can start this dough a day or 2 or even 3 in advance! (That’s right you can place the dough in the fridge for up to 3 days to improve the flavour). The dough will develop a better flavour the longer you leave it. That said, you can choose to use the dough after proving for just an hour at room temperature.
To start, simply combine all the ingredients in a stand mixer that comes with a dough attachment). You don’t need to put your mixer up too high.
Place on a lightly floured surface and knead for a couple of minutes until a smooth dough is formed.
Oil up your knife and divide the dough into 4 equal pieces and transfer them into separately oiled containers with airtight lids (that contain about 2 cups of capacity). Drizzle with a small amount of olive oil to prevent the dough drying out.
Tip: make sure you put the dough in the correct size container. If the container is too small it won’t fit the dough and if it’s too large it will likely hold too much air and might dry out.
2. To create the 'nduja pizza sauce
This sauce will keep in an airtight container for about a week. Combine all the ingredients for the passata except the 'nduja in a small saucepan and simmer for 5 minutes. Simmer only until the raw taste of the tomato has left.
Gently stir through the 'nduja to let the oils release and remove from the heat.
3. Take the dough out of the fridge about 30 minutes before you start cooking. Select a 26-30cm ovenproof frying pan with a handle that can fit in your oven (Adam used our AUS-ION™ 30cm Frypan).
Pre-heat the frying pan separately on the stove until very hot.
Rip a piece of baking paper slightly larger than the pan and place it on a cutting board. Put the ball of dough in the centre of the board and drizzle with olive oil.
Using your fingertips, press and stretch the dough onto the baking paper until it’s about the same size as your frying pan. Press from the centre out, leaving a slightly raised lip around the edge.
Take the pizza sauce and spoon ¼ cup (60ml) of it on the base and spread it out using the back of a large spoon. Scatter over the tomatoes and place half the mozzarella slices over the base.
4. Heat up your oven's overhead grill all the way.
Drop the paper holding the pizza onto the frying pan and quickly transfer it to the oven.
Cook for about 5 minutes or until the pizza is cooked through, risen and the crust is browned. Drizzle with a little olive oil, and top with fresh basil leaves.
Serves 2-4 people.
Recipe image of Pizza was taken by Williama Meppem, courtesy of Good Food Kitchen.
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