Nduja Pork Belly Panuozzo
Nduja pork belly. Freshly baked panuozzo. Nduja mayo. Crispy onions. Chimichurri.
Smoky, spicy, crispy and seriously indulgent. Straight out of the Delivita Diavolo and into one very good sandwich.
This is how we’re doing pizza oven sandwiches.
Prep Time
15 Mins
Cook Time
50 Mins
Serves
1
Skill Level
Advanced
Ingredients
- 500g pork belly, skin removed
- 3 tbsp nduja
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
- 1 tsp fennel seeds
- 1 ball pizza dough
- 2 tsp Mayo
- Crispy fried onions
- Fresh chimichurri
- Salad
Crispy, smoky pork belly packed into freshly baked pizza bread, with nduja mayo, crispy onions and a hit of fresh chimichurri.
Cooked from start to finish in the Delivita Diavolo for the ultimate fire-cooked sandwich.
Method
- Rub the pork belly with nduja, olive oil, smoked paprika, fennel seeds, salt and pepper.
- Cook in the Delivita Diavolo at around 200–220°C until the pork is tender and the outside is beautifully caramelised and crisp. Turn regularly for an even cook.
- While the pork cooks, make your pizza dough into a long oval shape and bake until puffed, golden and cooked through.
- Slice the pizza bread lengthways, keeping one side attached, and load it up with slices of the pork belly.
- Drizzle over plenty of nduja mayo, then add the crispy onions.
- Finish with a generous spoonful of fresh chimichurri.
- Slice, serve hot and get stuck in.
