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    Spicy Tomato Pizza

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    Spicy Tomato Pizza

    For a vegetarian pizza, use lightly grilled slices of aubergine or halved, drained and dried baby artichokes. Arrange on the tomato sauce before covering with cheese.

    • Preparation time: 45 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 1/3 quantity of pizza dough
    • 1 red pepper, quartered and seeded (optional)
    • 2 tablespoons olive oil
    • 1 medium onion, finely sliced
    • 1 fat clove garlic, finely chopped
    • ¼ teaspoon dried chilli flakes, or to taste
    • 225g flavoursome tomatoes, such as plum on the vine
    • ½ tablespoon finely sliced Basil leaves
    • Salt
    • Freshly ground black pepper
    • 8 fat green olives
    • 70g sliced chorizo or Black Forest ham (optional)
    • 1 x 125g bag mozzarella cheese, thickly sliced
    • 30g freshly, finely grated parmesan


    1. Preheat the oven to its highest setting. If you're using a cast iron baking sheet, preheat it in the oven at the same time. Take the dough out of the fridge, if chilled, and turn the grill to high. Place the quartered pepper, skin-side up under the grill. Leave until its skin is blistered and blackened, then remove to a bowl and cover.
    2. Meanwhile, heat the olive oil in a small saucepan and gently fry the onion. Add the chopped garlic with the chilli flakes and continue to cook until the onion is soft.
    3. Cut a small cross into the skin of each tomato and place in a bowl. Cover with boiling water for 30 seconds, then drain, peel and roughly chop. Stir into the softened onions with the basil and increase the heat. Season to taste and simmer briskly until the mixture forms a thick paste.
    4. Slice the olives. Peel the blackened peppers and cut into squares and mix with the olives.
    5. Flour a work surface and roll the dough into a 30cm diameter disc. Using the rolling pin, gently lift onto a baking sheet or pizza stone. Carefully push into shape, then spread with the tomato paste. Scatter the olives and peppers evenly over its surface. Top with the sliced chorizo or ham, if using, before dotting with the sliced mozzarella. Finally, sprinkle evenly with the parmesan and immediately place in the preheated oven. Bake for 15 minutes or until crisp, bubbling and flecked with gold. Remove, and serve hot, warm or cold, cut into eight.

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