Devil’s Pizza with Spicy Salami & Chili
A fiery pizza with salami, fresh chili, and garlic. Perfect for those who love bold tomato flavor and a kick of heat.
- Time
- 45 min
- Serving
- 829 kcal
- Ingredients
- ≈ $2.07
- Protein
- 34 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 85 g
- 5 Mozzarellapack 125 g ≈ $1.80 64 g
- 6 Salamipack 250 g ≈ $5.00 38 g
- 7 Fresh chilipack 100 g ≈ $1.00 8 g
- 8 Garlic≈ $10.00 per kg 3 g
- 9 Olive oil 6 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 250 °C (480 °F) with a baking tray inside.
Mash tomatoes with grated garlic8 and half the oil.
Roll out the dough, spread with tomato mixture, then layer mozzarella5 and salami6.
Add thin chili rings and drizzle with remaining oil.
Bake 8–10 minutes until crust is golden and salami6 edges crisp.
Tips
- Why it works
- Knead the dough with as little water as possible, so it doesn't stick to your hands or spread while baking. If you add more water, the crust will be damp and not crisp.
- Substitutions
- Replace the mozzarella with grated Gouda (64 g). It will be less soft, but it won't spread. Replace the pure olive oil with refined oil (6 g) if you don't want a sharp flavor.
- Common mistakes
- If the salami hasn't browned in 8–10 minutes, your oven is colder than 250 °C. Check the thermometer or wait another 2 minutes.
- Storing and reheating
- Keep in the fridge for up to 2 days and reheat in the microwave for 30 seconds under a lid. Don't freeze it, the mozzarella will turn watery.
- Serve with
- Serve with cold beer or lemonade to tone down the chili heat. If you have guests, put hot sauce on the table for those who want more heat.
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