Picture this: a golden crust just thick enough to have a bite, yet thin enough not to steal the show. Melted Galbani mozzarella pooling in bubbly, stringy patches. Sweet, slow-cooked onions draping over spicy, fennel-kissed sausage crumbles. All this cozied up on a tomato-kissed base that’s been lightly seasoned and kissed with olive oil.
Nigella’s version doesn’t go for the hyper-authentic Neapolitan route – no wood-fired oven, no fuss over hydration percentages. Instead, it’s comfort food in its truest, messiest, happiest form. It’s the kind of pizza you make on a Friday night when you’re a little tired but craving something that tastes like effort without actually taking too much of it.
She builds flavors the way she tells stories. layer by layer, casually but deliberately. And if you’re anything like me, that first bite will make you pause mid-chew just to whisper, “Oh my god”.
Nigella Galbani Mozzarella Ground Sausage And Onion Pizza Recipe
Ingredients Needed
Here’s what you’ll want laid out on your countertop before you begin. Don’t worry, nothing too fancy but trust me. quality matters here. I once swapped Galbani for a cheaper mozzarella and regretted it instantly.
For The Dough (you Can Buy A Good Pre-made Base But Making Your Own Is Worth It)
- 250g strong white bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 150ml warm water
- 1 tbsp olive oil
For The Topping
- 1-2 Italian sausages (spicy if you like a kick, sweet if you’re feeling mellow)
- 1 large red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp balsamic vinegar (Nigella always adds something sultry like this)
- 125g Galbani mozzarella (preferably the ball, not grated. trust me on this)
- 100g passata or crushed tomatoes
- 1 garlic clove, minced
- Salt, pepper and a pinch of sugar
- Optional: chili flakes, oregano, fresh basil
Equipment Needed
You don’t need a pizzeria setup but a few good tools make all the difference.
- A large mixing bowl
- Rolling pin (or wine bottle in a pinch – been there)
- Baking sheet or pizza stone (if you’ve got one, you’ll be smugly happy)
- Frying pan
- Wooden spoon or spatula
- Oven preheated to its hottest setting (mine goes to 250°C and it works beautifully)
Instructions To Make Nigella Lawson’s Galbani Mozzarella Ground Sausage And Onion Pizza
1. Make The Dough (if You’re Going DIY)
In a big bowl, combine the flour, yeast and salt. Add warm water and olive oil, stir it up, then get your hands in there. Knead for 10 minutes or until smooth and elastic. Cover with a tea towel, tuck it somewhere warm and let it rise for about an hour. I sometimes cheat and use the radiator on a cold day.
2. Prepare The Onions
While the dough rises, heat olive oil in a frying pan. Add the sliced onion with a pinch of salt and cook low and slow. I mean seriously slow. until they’re soft, sweet and just a little sticky. Add balsamic vinegar right at the end for that lush, dark edge.
3. Cook The Sausage
Squeeze the meat out of the sausage casing and crumble it into the same pan. Let it brown until the edges are crispy. Nigella would probably say, ’Let it catch, just slightly.’ You want that flavor.
4. Prep The Sauce
In a small bowl, mix your passata with minced garlic, salt, pepper and a whisper of sugar. A sprinkle of oregano wouldn’t hurt here.
5. Assemble The Pizza
Roll out your dough onto a floured surface. not too thin, not too thick. Lay it on a baking sheet. Spoon over the sauce. Scatter over the sausage and those glossy onions. Tear the Galbani mozzarella with your hands (more sensual that way) and dot it across the pizza. Finish with a drizzle of olive oil and, if you like, a pinch of chili flakes.
6. Bake
Slide it into the oven – hot and fast – for 10-12 minutes or until the crust is golden and the cheese is bubbling in all the right places. You’ll smell when it’s ready. That’s part of the magic.
What I Learnt
I’ve made a lot of pizzas in my time. Some were soggy disasters, some forgettable. But this one? This one felt like a love letter to indulgence.
I learnt that onions, when cooked slowly, can almost become dessert-like in sweetness. That the right mozzarella – creamy, not plasticky – can make or break your pizza. And that sausage doesn’t need bells and whistles to shine. Just heat and patience.
More personally, I realized that making pizza doesn’t have to be a frantic, flour-everywhere affair. It can be therapeutic. A ritual. The slicing of onions, the kneading of dough, the quiet satisfaction of watching cheese bubble. It’s the kind of cooking that reminds you why you fell in love with food in the first place.
FAQs
What Makes Nigella Lawson’s Sausage And Onion Pizza Stand Out?
Honestly, it’s the combination of the Galbani mozzarella and the seasoning in the sausage. Nigella doesn’t hold back on flavor, and the richness of the mozzarella paired with the savory, slightly spicy sausage and the caramelized onions make every bite just addictive.
Can I Use A Different Cheese If I Don’t Have Galbani Mozzarella?
Definitely! Galbani mozzarella is known for being creamy and melting beautifully, but if you can’t find it, you can go for a good-quality fresh mozzarella. Just make sure it’s not too watery, or it might make the crust soggy.
Can I Prep This Pizza Ahead Of Time?
Yes! You can make the dough in advance and store it in the fridge, or even freeze it if you’re super organized. You can also cook the sausage and caramelize the onions a day ahead and assemble the pizza when you’re ready. It makes the process quicker on pizza night!
