Wood-fired Clam & N’duja Pizzette
Small but mighty, this 'pizzette' packs a punch of intense flavour, combining salty clams with the heat of 'Nduja. By Gozney ambassador Thomas Straker.
- Recommended Oven
- Dome, Roccbox
- Cook Time
- 20 minutes + dough prep
Ingredients
- Makes
- 8 mini pizzettes
Equipment Needed
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Instructions
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Step 1
Place a heavy based / cast-iron pan in your Dome or Roccbox at 400°C and get it up to temperature.
Step 2
Add 100ml olive oil to the pan, followed by the clams and the white wine.
Step 3
Place in your Gozney oven with full flame on until the clams are open. Drain the clams in a sieve set over a bowl.
Step 4
Once the clams have cooled, pick them all out of the shell, and discard the shells. Strain off and reserve the cooking liquid.
Step 5
Sweat down the shallots until translucent then add in the grated garlic and cook off for a minute. Add in the quartered Datterini tomatoes. Finally add in the ’nduja, butter, clams & cooking liquid. Reduce until sauce consistency, check seasoning. Allow to cool before using.
Step 6
Stretch out the dough (simple pizza dough recipe) and top with the clam mix. Bake at 400°C. Remove from the oven add some basil and a good squeeze of lemon juice and olive oil. Enjoy!
