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Stuffed crust Diavola pizza with spicy salami
Spicy stuffed crust pizza with salami

Stuffed Crust Spicy Diavola Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
The Diavola ('Devil') pizza is all about heat, but here we add a surprise: melted cheese hidden inside the crust. This technique reinvents the 'cornicione' (rim), turning the usually crusty edge into a soft, cheesy delight that balances the fire of the salami and chili.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 1450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking Sheet
  • Pastry Brush
  • Knife

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to 425°F (220°C). Roll dough out larger than usual so it hangs over the pan edge.

Tip: Rest the dough first so it doesn't snap back when you stretch it.
2 ✓

Place string cheese sticks along the perimeter, 1 inch from the edge. Fold dough over the cheese and press down firmly to seal.

Tip: The seal must be airtight to prevent cheese blowouts.
3 ✓

Spread tomato sauce in the center, sprinkle with oregano and salt.

Tip: Salt pops the tomato flavor.
4 ✓

Tear the mozzarella ball over the sauce, then arrange salami and chili slices.

Tip: Tearing mozzarella gives a rustic look and better melting texture.
5 ✓

Drizzle with olive oil. Bake 15-20 minutes until crust is golden brown.

Tip: Oil conducts heat, helping the toppings cook evenly.
6 ✓

Rest for 2-3 minutes so the crust cheese sets slightly and doesn't burn your mouth.

Tip: Safety first—molten cheese is dangerous!

Recipe FAQ

Cheese leaked out of the crust. Why?
You likely didn't press the seal tight enough or rolled the edge too thin.
What salami should I use?
Italian spicy Salami, Soppressata, or Calabrese salami.

Ingredients

  • 1 lb Pizza Dough
  • 5 oz String Cheese (Mozzarella sticks)
  • 7 oz Fresh Mozzarella (ball)
  • 3/4 cup Thick Tomato Sauce
  • 5 oz Spicy Salami or Soppressata (thinly sliced)
  • 2 whole Fresh Chili Peppers
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1 pinch Salt