Diavoletto means "little devil" in Italian. Whenever I go out with the boys for a pizza there are a few who insist on drowning theirs with chilli olive oil. They love the strong spicy flavour so I wanted to create the ultimate spicy pizza and here it is.
Prepare two baking trays by pouring 1 tablespoon of oil in each tray and spread it with your fingers or a pastry brush. Brush the inside of a large bowl with oil.
To prepare the topping, heat the oil in a large frying pan over a medium heat and fry the peppers, chilli and onions for 8 minutes, stirring frequently. Season with salt, leave to cool and set aside.
To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
Preheat the oven to 200C/gas mark 6.
Once rested, turn out the dough onto a floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
Spread the passata evenly over the top of the bases using the back of a tablespoon. Sprinkle over the chilli flakes and season with salt and pepper. Scatter the mozzarella and cooked vegetables over the two pizzas and divide the salami on top. Cook in the middle of the oven for 18 minutes until golden brown.
Ingredients to make 2 pizzas
200g strong white flour plus extra for dusting
7g fast-action dried yeast
Pinch of salt
140ml water, warm
3 tablespoons extra virgin olive oil plus extra for brushing
For the topping
4 tablespoons extra virgin olive oil
1 red pepper, deseeded and cut into half-centimetre strips
1 fresh red chilli, deseeded and finely chopped
1 large red onion, finely sliced
200g passata (sieved tomatoes)
1 teaspoon dried chilli flakes
2 mozzarella balls, drained and
cut into 1cm cubes
20 slices Milano salami
Salt and pepper to taste
Taken from 'Italian Home Baking' by Gino D'Acampo (Kyle, £18.99).