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Diavola pizza with anchovies and chilli
Savoury pizza combining the heat of chillies with the rich umami of anchovies and spicy salami.

Pizza diavola with anchovies

Author: Flavelo
Recipes Main Courses Quick Meals
This version is a celebration of 'umami' (the fifth taste). Anchovies, these small, salty, oily fish fillets, almost completely melt on the pizza under heat, providing not a fishy taste, but a deep, intense, salty base that amplifies the flavour of the tomato and salami. A pizza for brave gourmets, where the saltiness of the sea meets the fire of chilli.
🕒 Prep Time 15 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Chopping board and sharp knife
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Preheat the oven to 220°C. Prepare the baking tray by greasing with a little oil.

Tip: The oven should be hot by the time the pizza goes in.
2 ✓

Stretch out the dough into a circle. Ensure the middle is thin and the edge is thicker.

Tip: A thin centre ensures the topping flavours dominate, not the bread.
3 ✓

Spread with tomato sauce and sprinkle with oregano.

Tip: Since the toppings are salty, leave the sauce more natural.
4 ✓

Slice the mozzarella and distribute over the pizza.

Tip: You can use buffalo mozzarella for a creamier experience.
5 ✓

Place the salami and anchovy fillets on top. It's worth cutting the anchovies into smaller pieces and scattering them so every bite gets some, but it isn't overpowering.

Tip: Anchovies 'melt' in the heat, flavouring their surroundings. [Proteins denature and break down under heat.]
6 ✓

Sprinkle with the sliced chilli.

Tip: The heat of the chilli is released during baking and permeates the oil.
7 ✓

Bake for 15-18 minutes until the dough is golden brown and the cheese bubbly.

Tip: It is ready when the anchovies are no longer visible whole, but have melted into the cheese.
8 ✓

Rest for 5 minutes on a rack or board, then serve.

Tip: Resting allows the flavours to meld.

Recipe FAQ

The pizza was too salty.
Both the anchovies and salami are salty. Do not salt the tomato sauce, or barely salt it!
I don't like fishy taste.
Good quality anchovies lose the characteristic 'fishy smell' during baking, leaving only the flavour enhancing effect. Try with smaller pieces.

Ingredients

  • 500 g Pizza dough
  • 200 ml Tomato sauce (unsalted or slightly salted)
  • 200 g Mozzarella cheese
  • 150 g Spicy salami
  • 50 g Anchovy fillets (in oil)
  • 2 pieces Chilli peppers
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano