Spicy Italian pizza with salami and chili
Pizza Diavola
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
2
1 pizza (12-inch)
Difficulty
Easy
Cost
Moderate
$$
Pizza Diavola
Spicy Italian pizza with salami and chili
★4.4(21)
A fiery Italian pizza topped with spicy salami, tomato sauce, mozzarella, and Calabrian chili peppers. The "devil's pizza" brings serious heat balanced by creamy melted cheese.
15m
Prep Time
10m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pizza diavola is Italy's answer to pepperoni pizza, but bolder and spicier. Spicy salami piccante curls and crisps in the oven while Calabrian chilies add smoky, fruity heat throughout.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Pizza Diavola lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 ball pizza dough (250g)
- 1/3 cup tomato sauce mixed with 1 tsp Calabrian chili paste
- 4 oz spicy Italian salami, thinly sliced
- 6 oz mozzarella, shredded
- 1 tsp red pepper flakes
- 1 tbsp olive oil, fresh basil
Instructions
- 1
Preheat oven with pizza stone to 500°F for at least 45 minutes.
- 2
Stretch dough into a 12-inch round and spread with the chili-spiked tomato sauce.
- 3
Scatter mozzarella over the sauce and arrange salami slices on top.
- 4
Sprinkle with red pepper flakes and drizzle with olive oil.
- 5
Bake for 8-10 minutes until crust is blistered and salami edges are curled and crispy. Garnish with basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Spicy salamiPepperoni or soppressata
Soppressata gives a similar spicy, artisanal flavor
Calabrian chili pasteSambal oelek or red pepper flakes
Mix 1/2 tsp into the sauce for moderate heat
Tips & Storage
Pro Tips
Calabrian chili paste in the sauce gives a fruity, smoky heat that regular red pepper flakes can't match.
Thin salami slices curl into little cups that catch rendered fat—pure flavor in every bite.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (45mg) · 2 servings
Calories410
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates20g
Fat38g
Fiber820mg
Sugar2g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is Calabrian chili paste?
- A smoky-sweet Italian chili paste sold in jars at specialty stores or online.
- How spicy is this pizza?
- Moderately spicy—adjust the chili paste and red pepper flakes to your heat tolerance.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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