Il Diavolo Recipe
Sopressata, Kalamata olives, red sauce, smoked mozzarella, Pecorino-Romano, dried Greek oregano and garlic. Chopped Calabrian chiles.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Base
Sauce
Toppings
Method
Preparing the Pizza Base
- 1
Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- 2
Prepare the Dough
On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch round. If the dough resists stretching, let it rest for a few minutes before continuing.
- 3
Add Olive Oil
Transfer the stretched dough to a pizza peel or baking sheet lined with parchment paper. Brush the surface lightly with olive oil to help achieve a golden crust.
Making the Sauce
- 4
Combine Ingredients
In a small saucepan over medium heat, combine the red sauce, minced garlic, dried Greek oregano, and chopped Calabrian chiles.
- 5
Simmer the Sauce
Let the sauce simmer for about 5-7 minutes, stirring occasionally, until heated through and fragrant. Remove from heat.
Assembling the Pizza
- 6
Spread the Sauce
Evenly spread the prepared sauce over the pizza dough, leaving a small border around the edges.
- 7
Add Toppings
Layer the sliced sopressata and Kalamata olives over the sauce. Sprinkle the shredded smoked mozzarella evenly on top, followed by a light sprinkle of grated Pecorino-Romano.
Baking the Pizza
- 8
Bake the Pizza
Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 9
Cool and Serve
Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Serve hot and enjoy!
