Dublin Pizza Company has introduced a special Calabrese pizza to its menu, inspired by its owner, Michael Ryan’s food journey through Naples.
First presented at The House of Peroni residency in Dublin in May, where Dublin Pizza Company popped up for a two-week stint, the Calabrese pizza combines high quality Irish and Italian produce to create an authentically Neapolitan pizza.
Fresh, handmade dough is topped with Toonsbridge mozzarella from West Cork, nduja from Calabria in Southern Italy, tomato, rocket and basil pesto, before being cooked to perfection in a wood-fired oven.
The Italian nduja, a spicy, spreadable sausage, was brought to Dublin Pizza Company by Michael’s House of Peroni collaborator, Francesco Mazzei, who sourced it from his native Calabria. Mazzei was one of the first chefs to champion nduja on the London restaurant scene in the mid 2000s, and he frequently uses it in his cooking.
The Calabrese pizza is €11 for medium and €13 for large at Dublin Pizza Company, 32 Aungier Street, Dublin 2 until the end of September. Open Monday to Sunday from 5pm until 12pm. Call 01 561 1714 or order online at www.dublinpizzacompany.ie.