It’s pizza time again! We had one of our favourites this week – our take on Pizza Diavola. There seem to be quite a few different interpretations of this pizza – I make it pretty much the way I had it in a restaurant once, but I’m not convinced it’s a particularly traditional recipe.

The traditional version of this pizza has pepperoni (hot salami), so we vegetarianise it by using lots of peperoncini for the spicy kick, and I opt to make it as a white pizza rather than using tomato sauce because I don’t want to overpower the garlic… which also may or may not be traditional! So perhaps I should call this a “white roasted garlic and peperoncini pizza” to avoid confusion, but “pizza diavola” is shorter. And it is devilishly good  😉

1 roasted head of garlic, mashed
1 tbsp peperoncini (chilli flakes)
150g mozzarella, grated
finished with a drizzle of olive oil (chilli oil optional) after cooking