> Skip to content

Recipe  •  30 March 2021

 

Pizza diavola

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.

More features

See all recipes
Recipe
Suckling lamb, pomodoro

A comforting lamb dish with potatoes, wine and passata.

Recipe
Strawberry old Cuban

A modern twist on an old classic.

Recipe
Spicy black beans with crispy sweet potatoes

An easy meal to whip up from mostly store-cupboard ingredients.

Recipe
Three veg curry with pea mash

A simple and tasty meal absolutely packed with veg that can be whipped up in no time.

Recipe
Beetroot, lentil and goat’s cheese salad

Enjoy this winning combination from Eat More, Live Well.

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Classic roast chicken

Try your hand at this classic Christmas recipe from Rebecca Wilson.

Recipe
Spinach and ricotta lasagne

A fresh and delicious lasagne to enjoy regularly.

Recipe
Minestrone, risoni and kale pesto

Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.

Recipe
Chiles rellenos with salsa roja risotto

While it isn't risotto in the traditional sense, Ixta Belfrage has reimagined the dish with delectable results.

Recipe
Chicken, pineapple and ’nduja bake

This divine dish is the perfect combination of sweet and savoury and will soon become a firm favourite.

Recipe
Porcini ragù

Mushroom lovers rejoice! This flavour-packed vegetarian main dish from the co-author of bestselling Ottolenghi FLAVOUR, Ixta Belfrage, is sure to impress.

Looking for more recipes?

See all recipes