Food blog love
Diabolical pizza
18 Mar 2013


Diabolical pizza | Snap a Bite

Now we're down with the basics (dough and sauce), it's time to make an actual pizza! For us, this one's a classic. Around these parts it's called pizza diabolique.

Diabolical Pizza | Snap a Bite

It didn't get this name for playing nice. Instead, it combines the powers of chilli pepper and chorizo so as to be remembered. Or feared, if you don’t like your food to be spicy. (Although we could mention that you can leave out the chilli pepper and use mild chorizo. But you didn't hear that from us.)

Easy substitution remains one of the key strengths of pizza. You don't need a lot of different toppings but you can nevertheless go crazy if you like to do so. Pizza allows you to be creative without making things too difficult or forcing you to spend a lot of time on cooking. So if you've waited for just the right moment to take your first steps into creative cooking and straying from a recipe, this might be your golden opportunity.

Snap A Bite by RSS Snap A Bite on Facebook

Diabolical Pizza

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 people


 show US units 
1/2 pizza dough (Recipe here)
1/2 tomato sauce for pizza (Recipe here)
10-15 cherry tomato(s) (sliced and seeds removed)
1 red bell pepper(s) (seeded and diced)
1 chili pepper (seeded and diced)
100 gr chorizo (the spicy kind - sliced)
2 ball(s) of mozzarella (sliced)
100 gr emmentaler (grated)


Spread tomato sauce on your pizza dough.
Spread the toppings over the sauce.
Bake for 15 minutes on 220°C/430°F.


Don't go crazy with cheese as cheese contains a lot of fat which will become fluent when you heat it. If there's too much fluids on your pizza, it'll be harder to bake it thoroughly!




Notes from readers

No notes so far. Why not share your thoughts?
E-mail (required but private)*    
leave a note