The perfect pizza for chilli lovers.
The ‘devil’s pizza’ is another spicy pizza and one of the favourites of Ombra’s regulars. It’s got just enough kick to satisfy even the most discerning of our chilli lovers.
Makes 1 pizza
- coarse semola flour, for dusting
- 250 g Pizza Dough
- 50 g San Marzano tinned tomatoes, blended
- 100 g fior di latte, torn into small pieces
- 30 g thinly sliced hot salami
- ½ long red chilli, finely chopped
- olive oil, for drizzling
Preheat the oven to 220°C (fan-forced). Lightly oil a large pizza tray or preheat a pizza stone.
Lightly dust the workbench with semola flour. Stretch the pizza dough using your hands ensuring the edge is thick enough to form a crust. Transfer the dough to the prepared tray or the preheated pizza stone using a paddle.
Spread the tomato sauce over the dough with the back of a spoon. Scatter with the cheese, salami and chilli, then drizzle with olive oil. Bake for 5–7 minutes until crisp and golden.
A comforting lamb dish with potatoes, wine and passata.
A modern twist on an old classic.
An easy meal to whip up from mostly store-cupboard ingredients.
A simple and tasty meal absolutely packed with veg that can be whipped up in no time.
Enjoy this winning combination from Eat More, Live Well.
An extra tasty roast that the whole family will love.
Try your hand at this classic Christmas recipe from Rebecca Wilson.
A fresh and delicious lasagne to enjoy regularly.
Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.
While it isn't risotto in the traditional sense, Ixta Belfrage has reimagined the dish with delectable results.
This divine dish is the perfect combination of sweet and savoury and will soon become a firm favourite.
Mushroom lovers rejoice! This flavour-packed vegetarian main dish from the co-author of bestselling Ottolenghi FLAVOUR, Ixta Belfrage, is sure to impress.