Spicy and Hot Autumn Pizza from Calabria

5 from 7 votes
Prep Time 20 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 2 people


For the ground:

  • 180 g Wheat flour, type 405
  • 100 g Water, lukewarm
  • 5 g Chicken broth, Kraft bouillon
  • 2 tsp Sugar, white, fine
  • 2 tbsp Mushroom powder
  • 10 g Dry yeast
  • 2 tbsp Sunflower oil

For covering:

  • 5 tbsp Red pizza paste - pesto rosso, frozen or see appendix
  • 2 small Chilies, green, fresh or frozen
  • 1 tbsp Oregano, dried
  • 100 g Ham, smoked, sliced
  • 120 g Mozzarella, matured, grated (alternatively Emmental, nutty)
  • 3 medium-sized Tomatoes, red, fully ripe
  • 2 Pinches Salt
  • 2 Pinches Pepper, black, fresh from the mill
  • 8 Pepperoni, pickled, mild to medium hot
  • 5 Olives, pickled, black, seedless

To garnish:

  • 2 Pinches Oregano
  • 2 tbsp Extra virgin olive oil
  • Basil leaves, fresh preparation


  • The recipe is designed for a 28-hole pizza. A full meal for 4 - 6 people, a starter for up to 12 people.
  • Make a smooth, slightly shiny dough from the ingredients for the dough. Knead for at least 12 minutes. Let rise in a warm place for 2 hours, knead and leave to mature in airtight packaging in the refrigerator for at least 4 hours.
  • Bring the packed dough to room temperature, roll out to 30 cm, let rise for 30 minutes, perforate with a fork and prebake on one side in a 32-hole pan or in the oven.
  • In the meantime, wash 2 of the smaller tomatoes, remove the stems, peel and quarter them, remove the green stems and the grains. Cut the quarters into cubes about 3mm in size. Wash the 3rd tomato, cap the top and cut across into 5 slices. Wash the small, green chilies, cut them crosswise into thin rings, leave the grains and discard the stems. Mix the chillies with the oregano with the pesto rosso.
  • Brush the pre-baked side with the pesto rosso. First top with the finely chopped tomatoes, then with the ham and sprinkle the mozzarella over everything. Gently squeeze the brine from the pickled peppers and cut into pieces approx. 3cm long. Salt and pepper the remaining 5 tomato slices and place on top of the cheese. Complete the pizza with the peppers and olives. Finally, sprinkle with the oregano and drizzle the olive oil over the pizza. Bake at 220 degrees bottom heat on medium heat until the cheese has melted.
  • Take out of the oven, cut into 12 pieces on a cutting board, garnish with basil, serve hot and enjoy as finger food.


  • Red pizza paste - pesto rosso
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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