Broccoli Rabe and ’Nduja Pizza
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.
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
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.