Cookwith

Name: Fiery Calabrian Spicy Pizza
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound pizza dough (store-bought or homemade); 1/2 cup spicy arrabbiata sauce (or spicy marinara); 1 1/2 cups shredded low-moisture mozzarella cheese; 1/2 cup sliced hot Italian sausage (cooked); 1/4 cup sliced pickled jalapeños; 1/4 cup thinly sliced red onion; 1/2 red bell pepper, thinly sliced; 2 tablespoons Calabrian chili paste or hot chili oil; 1 tablespoon chopped fresh basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon cornmeal (for dusting peel/pan); Extra-virgin olive oil, for drizzling

Fiery Calabrian Spicy Pizza

miradugm

This Spicy Pizza turns up the heat with a blend of Italian and bold, global influences. A fiery arrabbiata sauce forms the base, layered with stretchy mozzarella, hot Italian sausage, and pops of acidity from pickled jalapeños. Calabrian chili paste and crushed red pepper deliver the lingering warmth that spice lovers crave. Finished with fresh basil and a drizzle of olive oil, this pizza is both visually stunning and packed with flavor complexity—perfect for a lively dinner or weekend treat.

Ingredients

Instructions

Preheat your oven to 500°F (or as hot as it will go). If using a pizza stone, place it in the oven now.
On a lightly floured surface, stretch or roll the pizza dough into a 12-14 inch round. If using a peel, dust it with cornmeal to prevent sticking.
Spread the spicy arrabbiata sauce evenly over the dough, leaving a 1/2-inch border.
Sprinkle mozzarella cheese evenly over the sauce.
Distribute the cooked hot Italian sausage, pickled jalapeños, red onion, and red bell pepper across the pizza.
Dot the pizza with Calabrian chili paste or drizzle with hot chili oil for an extra kick.
Sprinkle dried oregano and crushed red pepper flakes over the top.
Transfer the pizza to the oven (onto the stone or a baking sheet). Bake for 10-14 minutes, until the crust is golden and the cheese is bubbling and starting to brown.
Remove from oven, scatter fresh basil leaves, and drizzle with a little olive oil.
Let cool slightly before slicing and serving.