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Summer Banger | On Deck<\/div>\n
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Ending Summer With a Banger | On Deck Recipe Type : Pizza Author: Chris Decker<\/div>\n
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Ingredients<\/div>\n
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- \u00bd fennel bulb (finely diced)<\/li>\n
- \u00bd white onion (finely diced)<\/li>\n
- 1 ear white sweet corn (shucked and saut\u00e9ed)<\/li>\n
- 3 ounces Nduja<\/li>\n
- 3 ounces clam juice<\/li>\n
- 6 16\/20-count shrimp<\/li>\n
- 3 marble potatoes (boiled)<\/li>\n
- 1 tablespoon cr\u00e8me fraiche<\/li>\n
- 3 ounces dry white wine<\/li>\n
- 3 ounces of whole milk mozzarella<\/li>\n
- 1 ounce smoked mozzarella<\/li>\n
- Orange zest<\/li>\n
- Scallion<\/li>\n<\/ul>\n<\/div>\n\nInstructions<\/div>\n\n
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- Heat a saut\u00e9 pan on medium heat and add some olive oil. Saut\u00e9 shrimp until they start to turn pink on one side, then flip.<\/li>\n
- Repeat on other side; try to undercook by a minute or so, as they will fully cook when added to pizza to bake.<\/li>\n
- Once shrimp are done, turn down flame to low and remove shrimp from pan.<\/li>\n
- Add diced onion and fennel, and saut\u00e9 until vegetables start to soften.<\/li>\n
- Add white wine to deglaze pan and boil off for 2-3 minutes. Add Nduja and melt into onion\/fennel mixture.<\/li>\n
- When the Nduja is fully incorporated, take off heat and stir in cr\u00e8me fraiche. Set sauce aside.<\/li>\n
- Cut shrimp in half down the back, giving you two full-size pieces of shrimp. Set aside.<\/li>\n
- Stretch pizza dough to desired size and add whole-milk mozzarella and smoked mozzarella.<\/li>\n
- Top with shrimp, saut\u00e9ed corn and smashed potato pieces.<\/li>\n
- Spoon the onion\/fennel\/Nduja sauce on top and bake pizza at 550 F for 8-10 minutes.<\/li>\n
- When pizza is finished, top it with olive oil, fennel fronds, orange zest and scallion.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n3.5.3251<\/div>\n<\/div>\n
CHRIS DECKER<\/strong>\u00a0is co-founder of\u00a0Truly Pizza<\/a>.<\/p>\n
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Read the September 2025 Issue of Pizza Today Magazine<\/h4>\n