We would like to share famous chef Adam Liaw's delicious pizza recipe! This recipe veers away from the traditional margherita pizza as it includes 'nduja (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 genius that isn't limited to simple frying!
This recipe is sourced from episode seven of Good Food Kitchen season 2.
Ingredients (serves 2–4)
All-in pizza dough (makes extra)
- 1kg bread flour or Tipo 00 flour
- 650ml water
- 20g salt
- 1 packet dry yeast
- 3 tbsp olive oil, plus extra for oiling containers
Simple 'nduja pizza sauce (makes extra)
- 500ml tomato passata
- 1 garlic clove, grated
- Pinch of sugar
- 1 tsp salt
- 100g 'nduja (spicy, soft salami)
Topping (per pizza)
- 2 portions pizza dough (half the recipe above)
- 1 ball mozzarella (about 200g), sliced
- 1/2 cup mixed cherry tomatoes, sliced
- A few basil leaves
- Olive oil, to drizzle
Method
1. Make the dough
Combine all ingredients in a stand mixer with a dough hook. Mix until a smooth dough forms. Divide into 4 equal pieces and place in separately oiled airtight containers. You can use the dough after 1 hour at room temperature, or refrigerate for up to 3 days for better flavour.
2. Make the 'nduja pizza sauce
Combine all passata ingredients except the 'nduja in a small saucepan and simmer for 5 minutes. Gently stir through the 'nduja, allowing its oils to release. Remove from heat. Keeps for 1 week in an airtight container.
3. Cook the pizza
Take the dough out of the fridge 30 minutes before cooking. Select a 26–30cm ovenproof frypan (Adam used our AUS-ION™ 30cm Frypan). Preheat the frypan on the stove until very hot.
Rip a piece of baking paper slightly larger than the pan and place on a cutting board. Put a ball of dough in the centre and drizzle with olive oil. Using your fingertips, press and stretch the dough onto the paper until it's about the same size as your pan, leaving a slightly raised lip around the edge.
Spoon 1/4 cup (60ml) of pizza sauce over the base. Scatter over cherry tomatoes and place half the mozzarella slices over the top.
4. Bake
Heat your oven's overhead grill to maximum. Drop the paper holding the pizza onto the hot frypan and quickly transfer to the oven. Cook for about 5 minutes until the pizza is cooked through, risen, and the crust is browned. Drizzle with olive oil and top with fresh basil. Serves 2–4.
Recipe image of pizza courtesy of Good Food Kitchen, photographed by William Meppem.
