Makes one 30 cm Pizza
Stefano Manfredi's Hot Calabrese being a classic Italian dish pairs nicely with Sangiovese. Unarguably one of the finest pizza and pasta wines. Easy-drinking, fresh and bright.
250g ball of dough
2 good quality Italian-style pork and fennel sausages
1 tbsp ‘nduja
100g smoked provola, thinly sliced
10 cherry tomatoes, each cut in half
1 medium-sized red or yellow capsicum, seeded and chopped into long strips
10 olives, pitted and halved
1 tbsp extra virgin olive oil
Recipe by: Stefano Manfredi
Photography by: Kitti Gould
1. Cut skin and remove meat from sausages. Place in a bowl with the ‘nduja. Mix well with hands or a fork.
2. Form the pizza base with the dough, using a little four on the work surface. Scatter the smoked provola onto the base. Place the sausage and ‘nduja mixture evenly in dollops using a teaspoon.
3. Finally, scatter the cherry tomatoes, capsicum slices and olives over the pizza. Season with a pinch of salt. Place pizza in the oven till cooked, turning to get even colour. Remove, drizzle olive oil over and serve.
Stefano’s note: This pizza calls for a smoked cheese called provola and a typical Calabrian spreadable sausage called ‘nduja, which can be found at specialist Italian delicatessens or at salumi.