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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.


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