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Dinner

Spicy Diavola Protein Pizza

Spicy salami rendering its paprika oil into light mozzarella, chilli flakes for extra heat and a thread of hot honey the moment it comes out of the oven. A proper screaming-hot-oven crust, charred and snappy at the edge.

Serves
2
Prep
20min
Cook
12min
Total
32min

Programs: Muscle Gain, Maintenance, Blood Sugar

Spicy Diavola Protein Pizza

Per serving

Calories
653kcal
Protein
33g
Carbs
54.3g
Fat
33.9g
Fibre
3.8g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 260ghigh-protein pizza dough ballfresh or thawed, shop-bought or homemade
  • 100gpassata
  • 1 clovegarlic, crushedstirred into the passata
  • 70gspicy salami slicespepperoni or nduja-style salami
  • 100glight mozzarella, tornreduced-fat
  • 1 tspchilli flakesmore or less to taste
  • 1 tbsphot honeyshop-bought, or honey shaken with chilli flakes
  • 1 tspolive oil
  • dried oreganoto finish
  • flour or semolinafor dusting
  • 9 ozhigh-protein pizza dough ballfresh or thawed, shop-bought or homemade
  • 3½ ozpassata
  • 1 clovegarlic, crushedstirred into the passata
  • 2½ ozspicy salami slicespepperoni or nduja-style salami
  • 3½ ozlight mozzarella, tornreduced-fat
  • 1 tspchilli flakesmore or less to taste
  • 1 tbsphot honeyshop-bought, or honey shaken with chilli flakes
  • 1 tspolive oil
  • dried oreganoto finish
  • flour or semolinafor dusting

02

Method

  1. Heat the oven and rest the dough.

    Put a pizza stone or a heavy baking tray on the top shelf of the oven and heat the oven as high as it will go, at least 240°C (475°F).

    Give it a full 20 minutes to heat through properly, this is what gives the base its char and snap.

    While the oven heats, tip the dough onto a floured surface and rest it for 10 minutes so it relaxes and stretches easily.

  2. Make the sauce and shape the base.

    Stir the crushed garlic into the passata and season with a pinch of salt.

    Stretch or roll the dough out to a 28 to 30cm round on a sheet of flour or semolina-dusted baking paper. Semolina underneath stops it sticking and adds a bit of crunch to the base.

  3. Top the pizza.

    Spread the garlic passata over the base, leaving a 2cm border for the crust.

    Brush the border with the olive oil.

    Scatter the torn mozzarella over the sauce, then lay the salami slices on top.

    Sprinkle over the chilli flakes.

  4. Bake.

    Slide the pizza, paper and all, onto the hot stone or tray.

    Bake for 10 to 12 minutes, until the crust is well browned with dark leopard spots and the cheese is bubbling.

  5. Finish and serve.

    Pull the pizza out, drizzle the hot honey over the top in a thin thread, and finish with a pinch of dried oregano.

    Slice into six and split evenly across two plates.

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