IL DIAVOLO PIZZA
Provided by Food Network
Categories main-dish
Time 2h40m
Yield Two 12-inch pizzas
Number Of Ingredients 18
Steps:
- For the crust: In a small bowl, combine the yeast with the warm water. Let sit until it foams. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt. Mix until a smooth dough forms. The dough should be soft, not sticky (if it's sticky add more flour).
- Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel. Let the dough rest like this for at least 1 hour. After 1 hour, divide the dough into 2 pieces. Roll each piece into a ball and place on a flat surface. Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes. Transfer the dough to a flat surface covered with flour. Stretch each of the dough balls into a 12-inch round pizza crust.
- For the sauce: In a large saucepan, combine the olive oil and garlic. Heat on medium heat until the garlic is fragrant. Add the crushed tomatoes, basil, crushed red pepper and salt. Stir together and let simmer for at least 30 minutes. Take the sauce off the stove and let cool completely. Once the sauce is cool, add all the dried ground peppers. (Yes, that is a lot of heat!!)
- For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce. Top each pizza with 4 ounces mozzarella. Cover the cheese with fresh sliced habanero and jalapeno peppers to taste. For more intense heat, pile them on! Bake for 8 to 10 minutes. Strap on your seatbelt and enjoy!
DEEP-DISH PIZZA DOUGH
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Provided by Martha Stewart
Categories Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
PIZZA DIAVOLA
Authentic, spicy, and delicious Pizza Diavola.
Provided by Andreas
Categories Main Course
Number Of Ingredients 5
Steps:
- Stretch out the pizza dough.
- Spread the sauce evenly throughout the pizza base using a spoon starting from the center of the pizza. Make sure to leave half an inch at the edge of the pizza without sauce to create a nice edge that will puff up in the oven.
- Sprinkle over the mozzarella.
- Add the spicy salami, chilies and olives.
- Bake the pizza in for 60-90 seconds at 850°F (450°C). Alternatively, bake on a preheated pizza steel in your home oven for 4-8 minutes at the hottest setting.
Nutrition Facts : Calories 900 kcal, ServingSize 1 serving
SPICY PIZZA DIAVOLA
Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.
Provided by Sonja
Categories Main Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
- Prepare the Easy Pizza Sauce.
- Slice the mozzarella into 1/4 inch thick pieces. If it's incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
- Slice the olives in half. Thinly slice the chili pepper (keep the seeds).
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.
- Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven).
- Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.
Nutrition Facts : ServingSize Slice, Calories 173 calories, Sugar 0.9 g, Sodium 181.9 mg, Fat 1 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 1.7 g, Protein 10.1 g, Cholesterol 3.4 mg
SKILLET PIZZA
Meet the Cook: I created this recipe during a hot spell one summer. With the temperature in the 90's every day, I didn't want to turn on the oven. So I decided to make our favorite family pizza in a skillet instead! Anyone who likes pizza, has kids or just wants a quick and simple meal would likely enjoy Skillet Pizza. It's great to take along to get-togethers, too - you can prepare it at home, then just plug in the skillet when you arrive. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 pizza (12 inches).
Number Of Ingredients 8
Steps:
- Grease a 12-in. electric or stove-top skillet. Prepare pizza crust according to package directions. , Line bottom and 1/2 in. up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. , Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately.
Nutrition Facts : Calories 438 calories, Fat 22g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1139mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SKILLET PIZZA DIAVOLA
Everyone will love the chewy, golden crust in this pan-pizza made in a cast-iron skillet. Diavola, which is Italian for deviled, is a nod to the fresh jalapenos on top -- the spicy chiles cut through the richness of the sausage, mozzarella, and feta.
Provided by Martha Stewart
Categories Pork Recipes
Yield Makes one 12-inch skillet pizza
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees with rack in lower third. Drizzle a 12-inch (measured from top) skillet (preferably cast iron) with oil. Wipe with a paper towel to evenly coat and remove excess. Turn dough out into skillet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips to edges of skillet, leaving a 1/2-inch border of undisturbed dough. Cover skillet with plastic wrap and let stand until dough puffs slightly, about 20 minutes.
- Lightly drizzle dough with oil; season with salt and pepper. Spread sauce evenly to border and sprinkle with mozzarella. Top evenly with feta, sausage, olives, chile, and oregano.
- Bake until crust is golden brown, mozzarella is melted and bubbly, and sausage is just cooked through, 20 to 22 minutes. Let cool in skillet 5 minutes. Cut into wedges and serve.
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