Diavola (Spicy Salami)
Neapolitan heat — spicy salami piccante on a Margherita base. The salami cups curl up and collect little pools of spicy oil.
Recipe by Priya Patel · Published · Updated
Honey on pizza confuses people right up until they try it. The drizzle isn't sweetness for its own sake — it's there to balance the chili heat and salt of the salami, the way a great glaze finishes a pork shoulder. We've tested this with thick-cut domestic pepperoni and with natural-casing imported salami piccante. The thin-sliced natural-casing wins every time: it cups, it crisps, it pools a tiny bit of spicy oil in the center of each disc. That oil mixing with the honey on the way down is the whole point of the pie.
Ingredients
Dough
- •4 balls Neapolitan pizza dough
Sauce
- •400g San Marzano tomatoes
- •1/2 tsp Salt
Toppings
- •200g Fresh mozzarella
- •100g, sliced thin Spicy salami piccante
- •1 tsp Calabrian chili paste — Optional
- •drizzle Honey — After baking
How to Make Diavola (Spicy Salami)
Video coming soon
Instructions
- 1
Prepare sauce — crush tomatoes with salt.
- 2
Stretch dough, add sauce and torn mozzarella.
- 3
Distribute salami slices evenly — they'll cup up in the oven.
- 4
Bake at 900-950°F for 60-90 seconds.
- 5
Finish with honey drizzle and optional chili paste.
Tips
- →Thin-sliced salami cups better than thick slices
- →The honey drizzle is non-negotiable — sweet + spicy + salty is perfection
- →Natural-casing pepperoni cups more reliably
Equipment
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