Braided pizza with vegetables in oil and spicy Calebrese n'duja sauce

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Pizza Line White flour400g
water240 ml
oil50 ml
beer yeast1 cube
saltas needed

Ingredients for the filling/topping

aubergines in oil, dried tomatoes in oil, artichokes in oil, spicy n'duja sauce from Buongustai di Calabria


Divide the aubergines, tomatoes and artichokes into large pieces. Pour your yeast (melted in 190ml of water) into your dough-maker along with the Pizza flour, and work together. Then add the semolina, oil, the remaining water and salt, and continue to work until your dough is soft and compact. Leave to rise for two hours.
Once risen (it should have doubled in volume), squeeze the air of your dough, and roll it out into a rectangle. Cover with the n'djua sauce, add the aubergines, tomatoes and artichokes pieces, and close the pizza over on itself (starting from the longest edge) to form a large sausage-shape, before folding it in two and twisting into a rope-shape. Brush the surface with oil and oregano.
Place your pizza in baking-foil, and leave to rise for another hour. Once doubled in volume, bake at 180°C for 35 minutes.
Leave to cool before cutting into slices. An exquisite unique dinner thanks to the Pizza flour of Molino Soncini and the spiacy taste of Buongustai di Calabria's spicy n'duja sauce.


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.