We needed a way to highlight the finished gochujang nduja. Pizza was the perfect medium. The fat warmed and caramelized and then there was spice and heat to balance the rich flavor of the pork and a hint of acidity from the fermentation process. All this against a crispy, chewy crust with a little char from the wood smoke, the sweetness of the fresh tomato sauce, and creamy softness of the mozzarella. The pizza with nduja was a delicious experience to be savored one bite at a time.
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