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Diavola pizza with Gorgonzola and chili peppers
Spicy Diavola pizza with Gorgonzola cheese and chili peppers

Spicy Diavola Pizza with Creamy Gorgonzola

Author: Flavelo
Recipes Main Courses Quick Meals
This isn't your corner shop quick fix; it's a flavor bomb for the bold. 'Diavola' (Devil) signifies the fire of spicy salami, here balanced by the funky, slightly sweet tang of Gorgonzola. These strong characters meld in the oven's heat: the salami fat renders 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
  • Parchment paper
  • Pizza cutter

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat your oven to its highest setting (usually 450-500°F). If using a pizza stone, place it in cold to heat up. If not, heat an inverted baking sheet.

Tip: The enemy of home pizza is low heat. A hot surface shocks the dough, making it airy instead of cracker-like.
2 ✓

Stretch the dough by hand into a circle. Avoid using a rolling pin, as it pushes out the valuable air bubbles. Leave the edges thicker.

Tip: If the dough springs back, let it rest for 5 minutes. This relaxes the gluten.
3 ✓

Spread the tomato sauce over the dough, leaving the crust bare. Sprinkle with oregano.

Tip: Less is more: too much sauce makes for a soggy crust.
4 ✓

Tear the mozzarella and crumble the Gorgonzola over the sauce.

Tip: Leave the cheese in chunks rather than grating, so it melts slowly without burning.
5 ✓

Arrange the salami slices and sliced chilies on top.

Tip: Place salami on top of the cheese so it gets direct heat, crisping the edges.
6 ✓

Slide the pizza onto the hot stone or sheet (parchment paper helps). Bake for 12-15 minutes until the crust is blistered and cheese is bubbling.

Tip: It's ready when the crust has dark brown spots—this char adds the signature oven-baked flavor.
7 ✓

Remove, drizzle with a little extra virgin olive oil, cool for 2 minutes, then slice.

Tip: Resting allows the cheese to set slightly so toppings don't slide off.

Recipe FAQ

Why is the center watery?
The mozzarella might have been too wet. Use low-moisture block mozzarella, or thoroughly drain fresh mozzarella hours in advance.
Can I substitute Gorgonzola?
If it's too strong, try Blue Cheese or even Goat Cheese, though Gorgonzola's creaminess pairs best with the spice.

Ingredients

  • 1 lb Pizza Dough (store-bought or homemade)
  • 3/4 cup Thick Pizza Sauce
  • 8 oz Mozzarella Cheese (drained)
  • 4 oz Gorgonzola Cheese
  • 5 oz Spicy Salami (e.g., Soppressata or Calabrese)
  • 2 whole Fresh Chili Peppers
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano