Homepage

Pizza Piccante

A pizza with bite that you can easily make yourself! With spicy salami and Aglio e Peperoncino.

review
  • 4 persons
  • 40 min. + 1,5 uur
  • Main dish
Print recipe Mail recept

Recipes from Oil & Vinegar

Nice to know

The pizza as we know it today comes from Italy, more specifically from the city of Naples. The first reports of the pizza in Italy date back to the 17th century. But the story of the forerunner of the pizza or flatbread goes back much further, even as far as the 9th century! Archaeologists have found evidence that the Vikings used to spread round flat breads with ingredients and then baked them in a kind of oven.

Pizza dough over? The freeze it!

Prefer a sweet pizza? Then see our Dolce Pizza recipe with goat’s cheese and zucchini.

Buon Appetito! 

  • Ingredients

    Base

    • 500 g Farine per Pizza (Pizza flour)
    • 1 tsp salt
    • 7 g dried yeast or 25 g fresh yeast
    • 250/300 ml lukewarm water

    Topping

    • 2 el Aglio e Peperoncino • 100 g Sugo ai Pomodorini • salami • red onion rings • mozzarella • Bonsecco Olive Oil or Pepper Olive Oil • Erbe Miste per Pizza

  • Getting started

    Prepare the pizza dough according to the instructions on the packet. (Note: the dough must rise for 1.5 hrs)

    Step 2

    Sauté the Aglio e Peperoncino briefly in a pan and mix in the Sugo ai Pomodorini. Brush the pizza with some olive oil and the tomato sauce, then make the topping with the red onion, spicy salami, mozzarella and the Erbe Miste per Pizza. Cook in an over for 20 to 30 minutes at 220°C and then serve.

    For a really spicy pizza, replace the Bonsecco Olive oil with Pepper Olive oil.

    Tip

    Prefer a sweet pizza? Then see our Dolce Pizza recipe with goat’s cheese and zucchini.

  • all products Add to basket

  • Write a Review