Diavola pizza

If you’ve found yourself on this recipe page it is most likely because you’ve got a devilish desire for hot spicy food so let’s talk a little bit about what makes a classic Diavola and ways you can take your Diavola pizza to the next level!

The Diavola pizza is said to originate from the Campania region of Italy where there are a wide variety of spiced charcuterie. The name Diavola translates as the devil’s pizza and is one of the most popular pizzas around the world loved for its fiery heat.

First off, let’s consider the key components of a Diavola. You have a tomato base, a spicy meat element and a number of spicy components to bring texture and depth of flavour to the equation.

Below we’ve given you the basic Diavola recipe, featuring Spianata Picante, a beautiful Calabrian cured salami which has fennel and sharp notes that deliver a more complicated flavour profile than a commercially processed pepperoni, then we’ve added a pork sausage to ramp up the meat-y aspect. Kalamata olives bring a sharp piquant flavour that compliments the spianata and the whole ensemble is enhanced with the addition of chilli flakes.

But of course, as with any recipe the beauty is in its flexibility. For a Diavola pizza as long as you follow the basic principles you can have a lot of fun and get quite geeky with the variations of the theme.