Nduja and charred pineapple pizza

This pizza is the perfect mix of cheesy, salty, spicy and sweet – it’s like a Hawaiian for grown-ups. The addition of 00 flour helps produce a pizza that is both crispy and chewy/bready. Ideal for sharing tapas style. 










  • 300g 00 flour
  • 300g plain flour
  • 2 teaspoons cooking salt
  • 400ml lukewarm water
  • 2 teaspoons dried yeast
  • 10ml extra virgin olive oil
  • 300g rich tomato sauce
  • 350g Caboolture Shredded Mozzarella Cheese (68540)
  • 150g dried olives
  • 300g nduja
  • ½ small pineapple, peeled, cored and chopped


1. To make the dough

Combine the flour and salt on a clean work bench or in a large bowl. In a small bowl, mix 400ml warm water with the dried yeast and olive oil. Gradually add it to the flour, mixing until you have a rough dough. Knead the dough for 4 minutes (adding a little plain flour to the work surface if needed). Cover and rest for 20 minutes. Knead again for a further 4 minutes, divide into 4 equal balls and transfer to a deep, generously floured tray. Cover with a slightly damp cloth and prove in a warm spot for 3 hours (can also be proven overnight in the fridge).

2. To assemble the pizzas

When ready to cook the pizzas, stretch the dough by hand (each ball makes your standard plate size pizza, you can play a little with the size to get the thickness you prefer). Depending on how you are cooking the pizza (wood-fired oven, conventional oven, or even the fry pan/salamander option – the key here is hot, hot, hot – combi oven temp of 230˚C, vented), put the dough onto a paddle, pizza tray or pan. Spoon the sauce onto the pizza, using the back of the spoon moving in ever-increasing circles, to spread the sauce, leaving as much or as little crust as you like on the edge. Sprinkle with a little Caboolture Shredded Mozzarella Cheese (68540), then add the dried olives, nduja, pineapple and finish with more mozzarella. Cook by your method of choice until the pizza is puffed and golden. Cut and serve. 

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