Nduja Pizza with Burrata, Parmesan & Fresh Basil

Take your next pizza night up a notch with this spicy, flavorful Nduja Pizza topped with Calabrian nduja, creamy burrata, Parmigiano Reggiano and fresh basil.

Inspired by one of the best pizzas I’ve ever tasted, this nduja pizza is a must-try. Nduja is a spreadable, spicy salami from Calabria that has become easier to find outside Italy. It’s fantastic stirred into sauces, used as a marinade or spread on pizza — versatile and intensely delicious.

The heat from the nduja pairs beautifully with the silky burrata and the salty bite of Parmigiano Reggiano. This is a pizza you’ll come back to again and again.

See the recipe below for ingredient notes, step-by-step photos, helpful tips, variations and a video tutorial. For the printable recipe, scroll to the bottom.

Ingredients

Ingredient notes and substitutions

• Pizza dough: Use a basic pizza dough made with 00 flour, yeast, water and salt. One batch makes two large tray pizzas or about four 10–12″ rounds; the recipe quantities below are for one large pizza.
• Passata: Smooth strained tomato puree (tomato puree in the US). Mix with a little dried oregano and olive oil for a quick pizza sauce.
• Nduja: Heat level varies by brand; add more or less to suit your taste.
• Burrata: Bring it out of the fridge 10–15 minutes before using so it isn’t too cold on the finished pizza.
• Mozzarella: Use fresh mozzarella, not pre-grated. Pat it dry with kitchen paper to remove excess moisture.
• Parmigiano Reggiano: Coarsely grate or shave for the best texture.
• Basil: Use fresh basil leaves, not dried.

Step by step photos and instructions

Preparation steps

• Pizza dough: Make your preferred dough (or use store-bought). This recipe’s toppings are for one large rectangular pizza; double the topping amounts if you use the full batch of dough.
• Passata: Combine passata with 1/4 teaspoon dried oregano and 1 teaspoon olive oil for the pizza sauce.

Prep the tray: Lightly dust your pizza tray with semolina or flour. The original used a 10×15 inch shallow baking tray.

Shape the dough: Roll or press the dough to fit your tray and transfer it to the tray.

Add first toppings: Spread the passata over the base, then scatter torn or sliced mozzarella and spoon on nduja.

Bake: Bake in a very hot oven for 10–15 minutes, until the cheese melts and the crust is lightly golden.

Finish: After baking, add dollops of burrata, grate or shave Parmigiano over each dollop, scatter fresh basil leaves, slice and serve.

Recipe tips

• Preheat well: A very hot oven is crucial for great pizza—set it to the highest temperature your oven allows.
• Dough quantity: If using a full batch of dough, either double the toppings or make two pizzas with varied toppings.
• Semolina: Semola or semolina dusted on the tray prevents sticking and gives a nice texture; plain flour works too.
• Tray options: This recipe uses a 10×15 inch tray, but you can use a different-sized tray, round pan or a pizza stone—adjust dough and topping amounts accordingly.

Common questions

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If you try this Nduja Pizza recipe or any recipe from the blog, please rate it and leave a comment — I love hearing how it turned out!