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Broccoli Rabe and ’Nduja Pizza
The Embers food truck, equipped with a wood-fired oven, drives to various locations around New York state’s Hudson Valley region, offering up several varieties of fresh-baked Neapolitan-style pizza.
The Embers food truck, equipped with a wood-fired oven, drives to various locations around New York state’s Hudson Valley region, offering up several varieties of fresh-baked Neopolitan-style pizza.Photograph courtesy of Embers Wood-Fired Oven Food Truck
Servings
1
1
Cuisine Type
- italian
Chef John Heitmann
Embers Wood-Fired Oven Food Truck
Hudson Valley, N.Y.
The Embers food truck, equipped with a wood-fired oven, drives to various locations around New York state’s Hudson Valley region, offering up several varieties of fresh-baked Neapolitan-style pizza. This version is topped with tomato sauce, broccoli rabe, caramelized onions, Buffalo mozzarella and ’nduja—a spicy, spreadable pork salumi originating in Italy but available now in the U.S.
Ingredients
9 oz. pizza dough
1½ oz. tomato sauce with basil
2 oz. Buffalo mozzarella, torn into chunks
2 oz. broccoli rabe, blanched in salt water and coarsely chopped
1 oz. caramelized onions
3 garlic cloves, roasted and halved
1½ oz. ’nduja
Shredded Parmigiano-Reggiano and slivered fresh basil, for garnish
Steps
1. Thinly stretch pizza dough into round pizza pan or onto pizza peel. Spread sauce on top, leaving ½-inch rim.
2. Scatter mozzarella, broccoli rabe, onions and garlic evenly on top. Use a small spoon to portion ’nduja over crust. Sprinkle with Parmigiano-Reggiano and basil.
3. Slide pizza into 800 F. wood-fired oven. Bake about 90 seconds.
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