Unleash your craving for pizza with the kick of chili peppers! Straight from the oven to your heart, this irresistible creation, combining the heat of chili and the quality of our ingredients, will make you fall in love with every bite.
Ingredients for 2 small pizzas
For the dough:
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500 g all-purpose flour (00)
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7 g instant dry yeast for pizza
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1 teaspoon fine salt
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2 tablespoons Colavita Extra Virgin Olive Oil
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350 ml lukewarm water
For the topping:
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200 ml Colavita Tomato Passata
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2 tablespoons Colavita Extra Virgin Olive Oil
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1 teaspoon dried oregano
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200 g mozzarella for pizza
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Spicy Chili Peppers in Colavita Extra Virgin Olive Oil
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Fresh basil
Using a stand mixer (or by hand in a large bowl), mix the flour with the yeast and salt. Gradually add water and oil, kneading until the dough becomes elastic.
Transfer the dough to a floured surface and knead with both hands for about 10 minutes. Shape into a ball, dust with flour, and place in a floured plastic bowl. Cover with a lightly damp cloth (or plastic wrap) and let rise for about 1.5–2 hours, until doubled in size.
In a bowl, mix 200 ml tomato passata with a pinch of salt, 1 tablespoon olive oil, and 1 teaspoon oregano. Slice the pickled chili peppers.
Preheat the oven to 180°C.
Divide the dough into two portions and form into balls. Let them rest, covered, for another 30 minutes.
Roll out each ball by hand on a floured surface, pressing and rotating to create a dough disc about 0.5 cm thick in the center, with edges 1–2 cm high. Place on a floured pizza peel.
Raise the oven to 220°C, fan-forced.
Spread some passata on each pizza, top with mozzarella slices and pickled chili peppers. Bake for about 10 minutes, until the edges are golden and the cheese is melted.
