Spicy ‘Nduja, Charred Sweet Corn & Stracciatella Pizza

Fiery, spreadable Calabrian ‘nduja pork sausage meets sweet golden corn kernels charred in cast iron, layered with crushed San Marzano tomatoes, and topped post-bake with luscious, silky stracciatella di burrata and sweet Italian basil leaves.

Ingredients

• 1 ball artisan pizza dough (250 g), room temperature
• 3 tablespoons crushed San Marzano tomato sauce
• 70 g low-moisture fior di latte mozzarella, shredded
• 60 g spicy Calabrian ‘nduja paste
• 1/2 cup charred sweet corn kernels (seared in a hot skillet)
• 90 g fresh stracciatella cheese (or torn fresh burrata core)
• Handful of fresh baby basil leaves
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt and cracked black pepper

Method

1. Char the sweet corn: Heat a dry cast-iron skillet over high heat. Add the corn kernels and char for 3–4 minutes until blistered with deep golden spots. Transfer to a bowl to cool.
2. Preheat & stretch: Crank your oven to 250°C–280°C (500°F–550°F). Stretch the dough into a 30 cm circle on a semolina-dusted peel.
3. Build the base: Spread a thin coat of crushed tomato sauce over the dough. Scatter the shredded mozzarella. Distribute the charred corn evenly. Dot teaspoon-sized dollops of spicy ‘nduja across the surface.
4. Bake: Slide onto the blazing stone or steel. Bake for 8–10 minutes until the edges are dark, puffed, and blistered, and the ‘nduja has rendered its spicy red oil across the melted cheese.
5. Top with Stracciatella: Remove the pizza. Spoon cool, creamy stracciatella cheese directly between the ‘nduja dollops. Scatter fresh basil leaves and finish with flaky sea salt.