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Diavola pizza with onion and chilli
Wood-fired style pizza with crispy spicy salami and sweet red onion slices.

Pizza diavola with red onion

Author: Flavelo
Recipes Main Courses Quick Meals
'Diavola', meaning 'Devilled' pizza, is a sanctuary for lovers of fiery flavours. The traditional recipe is complemented here by the sweet-sharp taste of red onion, which mellows during baking and forms a perfect contrast to the spicy salami. It's not just a meal, but a test: finding the balance between piquant heat and creamy softness.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or thick baking tray for a crispy base
  • Sharp knife for wafer-thin slicing
  • Pizza cutter wheel

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to maximum temperature (220-250°C). If you have a pizza stone, put it in to heat up; if not, prepare a baking tray and lightly grease it with oil.

Tip: A hot oven is the secret to a dough that is crispy outside and soft inside. [Heat shock causes gases in the dough to expand suddenly, creating the airy structure.]
2 ✓

Peel the red onion and cut into wafer-thin slices or rings. Slice the chilli pepper thinly as well.

Tip: Thin slices ensure the onion softens and becomes sweet even during the short baking time. [Cell wall breakdown speeds up softening.]
3 ✓

Stretch the dough by hand or with a rolling pin to the desired size. Leave the edge a little thicker to have a 'crust'.

Tip: Push the air from the centre towards the edges with your fingers. [This keeps the dough structure intact, so you don't squeeze out all the gas.]
4 ✓

Spread the tomato sauce over the dough in circular motions, leaving the edge free. Sprinkle with the dried oregano.

Tip: Less is sometimes more: if there is too much sauce, the dough gets soggy and heavy. [Excess moisture prevents the dough from baking through.]
5 ✓

Tear the drained mozzarella over it, distributing evenly.

Tip: Wet mozzarella can make the pizza soggy, so always pat dry with kitchen paper before use. [Water vapour cannot escape from under the fat layer if the cheese is too wet.]
6 ✓

Arrange the salami slices on the cheese, then sprinkle with the red onion and chilli rings.

Tip: The salami releases fat during baking, which permeates the onion too, making it tastier. [Fat-soluble flavour compounds spread this way.]
7 ✓

Slide the pizza into the hot oven and bake for 15-18 minutes until the edges are golden brown and the cheese is bubbling.

Tip: Rotate the pizza halfway through if your oven doesn't bake evenly.
8 ✓

After baking, drizzle with a little olive oil, rest for a few minutes, then slice.

Tip: Fresh oil highlights the flavour of tomatoes and spices. [Volatile oils are more prominent on a warm surface.]

Recipe FAQ

It turned out too spicy!
Drizzle a little honey over it when serving or offer sour cream on the side, these dampen the heat.
The onion burnt.
Next time cut it a little thicker, or place it under/amongst the cheese so it's protected from direct heat.
What kind of salami should I use?
Any paprika-spiced, cured salami is good, but the real deal is Napoli piccante or Spanish chorizo.

Ingredients

  • 500 g Ready-made pizza dough (or homemade)
  • 200 ml Thick tomato sauce
  • 250 g Mozzarella cheese (ball, drained)
  • 150 g Spicy salami (sliced)
  • 100 g Red onion
  • 2 pieces Fresh chilli peppers
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dried oregano