I was trying to think of the perfect end-of-summer pizza. Bonfires, s’mores, a slight chill at night. This pizza nailed it for me. The sweetness of the onion and corn, the freshness of the fennel and orange, the slight heat from the Nduja – all that hits the spot.
- ½ fennel bulb (finely diced)
- ½ white onion (finely diced)
- 1 ear white sweet corn (shucked and sautéed)
- 3 ounces Nduja
- 3 ounces clam juice
- 6 16/20-count shrimp
- 3 marble potatoes (boiled)
- 1 tablespoon crème fraiche
- 3 ounces dry white wine
- 3 ounces of whole milk mozzarella
- 1 ounce smoked mozzarella
- Orange zest
- Scallion
- Heat a sauté pan on medium heat and add some olive oil. Sauté shrimp until they start to turn pink on one side, then flip.
- Repeat on other side; try to undercook by a minute or so, as they will fully cook when added to pizza to bake.
- Once shrimp are done, turn down flame to low and remove shrimp from pan.
- Add diced onion and fennel, and sauté until vegetables start to soften.
- Add white wine to deglaze pan and boil off for 2-3 minutes. Add Nduja and melt into onion/fennel mixture.
- When the Nduja is fully incorporated, take off heat and stir in crème fraiche. Set sauce aside.
- Cut shrimp in half down the back, giving you two full-size pieces of shrimp. Set aside.
- Stretch pizza dough to desired size and add whole-milk mozzarella and smoked mozzarella.
- Top with shrimp, sautéed corn and smashed potato pieces.
- Spoon the onion/fennel/Nduja sauce on top and bake pizza at 550 F for 8-10 minutes.
- When pizza is finished, top it with olive oil, fennel fronds, orange zest and scallion.
CHRIS DECKER is co-founder of Truly Pizza.
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