Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Diavola pizza with gorgonzola and chilli
Rustic pizza diavola featuring spicy salami, fresh chillies, and pockets of melting gorgonzola.

Pizza diavola with gorgonzola

Author: Flavelo
Recipes Main Courses Quick Meals
This isn't a quick fix from the corner takeaway, but a flavour bomb for the brave. 'Diavola' (Devil) signifies the fire of the spicy salami, which we complement here with the characterful, slightly sweet mould flavour of Gorgonzola. The two strong characters melt together in the heat of the oven: the fat from the salami renders out and mixes with the creamy cheese, creating the perfect definition of 'umami'.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Baking parchment
  • Pizza cutter

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to maximum (usually 230-250°C). If you have a pizza stone, put it in cold. If not, turn a baking tray upside down and heat it up.

Tip: The biggest enemy of home pizza is low heat. The hot surface immediately 'shocks' the dough, making it airy rather than biscuit-like (sudden steam generation).
2 ✓

Stretch the dough by hand into a circle. Do not use a rolling pin, as it squeezes out the precious bubbles. Leave the edges thicker.

Tip: If the dough springs back while stretching, let it rest for 5 minutes. The gluten strands relax and it becomes more compliant (gluten relaxation).
3 ✓

Spread the dough with the tomato sauce, leaving the edge free. Sprinkle with the oregano.

Tip: Less is more: if there is too much sauce, it will make the dough soggy and it will never bake crisp.
4 ✓

Tear the mozzarella over it and crumble the Gorgonzola in small heaps.

Tip: Do not grate the cheeses, leave them chunky so they melt slower and don't burn in the high heat.
5 ✓

Lay the salami slices and the sliced chilli on top.

Tip: Place the salami on top of the cheeses so the heat hits it directly, making the edges crisp and the fat flavour the pizza.
6 ✓

Slide the pizza onto the hot tray/stone (easier with baking parchment). Bake for 12-15 minutes until the edges are blistered and the cheese is bubbling.

Tip: It's ready when the crust edge has dark brown spots in places – this gives the characteristic 'stone-baked' flavour (Maillard reaction).
7 ✓

Remove, drizzle with a few drops of extra virgin olive oil, let cool for 2 minutes, then slice.

Tip: Resting allows the cheese to set slightly, so all the toppings don't slide off at the first cut.

Recipe FAQ

Why did the middle of the pizza get watery?
Likely the mozzarella was too wet. Use a 'block' mozzarella, or drain the ball type thoroughly hours beforehand.
Can I substitute the Gorgonzola?
If you find it too strong, use Stilton or even goat's cheese, but the creaminess of Gorgonzola is the true partner for spicy salami.

Ingredients

  • 500 g Pizza dough (proved)
  • 200 ml Tomato sauce (thick, for pizza)
  • 200 g Mozzarella cheese (drained)
  • 100 g Gorgonzola cheese
  • 150 g Spicy salami (e.g. Ventricina or spicy pepperoni)
  • 2 pieces Chilli peppers (fresh)
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano