Wood-fired Clam & N’duja Pizzette

Small but mighty, this 'pizzette' packs a punch of intense flavour, combining salty clams with the heat of 'Nduja. By Gozney ambassador and king of butter @thomas_straker.

Step 1:

Place a heavy based / cast-iron pan in your Dome or Roccbox at 400°C and get it up to temperature. 

Step 2:

Add 100ml olive oil to the pan, followed by the clams and the white wine.

Step 3:

Place in your Gozney oven with full flame on until the clams are open. Drain the clams in a sieve set over a bowl.

Step 4:

Once the clams have cooled, pick them all out of the shell, and discard the shells. Strain off and reserve the cooking liquid.

Step 5:

Sweat down the shallots until translucent then add in the grated garlic and cook off for a minute. Add in the quartered Datterini tomatoes. Finally add in the ’nduja, butter, clams & cooking liquid. Reduce until sauce consistency, check seasoning. Allow to cool before using.

Step 6:

Stretch out the dough (simple pizza dough recipe) and top with the clam mix. Bake at 400°C. Remove from the oven add some basil and a good squeeze of lemon juice and olive oil.

Step 7:

Enjoy!