Spicy Nduja Amatriciana Pizza Reimagines a Calabrian Classic

A traditional Calabrian sausage, Nduja, is now inspiring modern dishes far beyond its southern Italian roots. Chef Sean Ferraro of Madison Avenue Pizza has shared his recipe for Nduja Amatriciana Pizza, blending the fiery spread with a rich tomato sauce. The dish builds on a centuries-old ingredient once used to preserve meat for poorer families in Calabria.

Nduja originated in the 17th century when chili peppers arrived in southern Italy. Made from pork and chili, it became a way to flavour and preserve food affordably. Today, it remains a staple in Calabrian cooking, appearing in pasta dishes, soups, or paired with burrata. Unlike milder northern sausages such as Luganega, Nduja's bold spice sets it apart.

Ferraro's pizza starts with a dough that ferments for 48 hours in the fridge. The recipe calls for 600g of high-gluten flour, 390g of cold water, 12g each of diastatic malt powder and fine sea salt, plus 6g of instant yeast and olive oil. After dividing the dough into two 500g balls, it rests until ready to use.

The Nduja Amatriciana sauce combines 2 cans of crushed tomatoes, 8oz of diced guanciale, 1.5oz of Nduja, a diced onion, minced garlic, and olive oil. Simmered for 30 minutes, the sauce cools before topping the pizza. To assemble, the dough is stretched into a 14-inch round, layered with 9 slices of mozzarella, and covered with 8oz of the sauce. A final dusting of grated Pecorino Romano finishes it off.

The pizza bakes on a preheated stone at the oven's highest temperature. The crust turns golden and extra crispy, balancing the sauce's heat and richness.

Ferraro's recipe brings a Calabrian classic into a new format. The 48-hour dough and slow-simmered sauce create a pizza that highlights Nduja's spicy depth. This dish offers a taste of southern Italy's bold flavours in every bite.