I have talked before about an Italian restaurant to put all others to shame. Since my law firm days I would eat there with the world’s greatest boss and through many exposures, the owner came to recognize us and give our table some special attention. One pizza was introduced and I ate the very first, Napolitan pizza at Clemenza’s Italian Restaurant (Fort Walton Beach, Fl, if you ever are in town, stop by!). Since then nearly every time we went to Clemenza’s we (hubby and I) would order one of their wood fire baked pizza’s. Our favorite of all time was the simple, the oh-so-good, hot salami Diavola.
Diavola, meaning “hot with grilled spices” is a pizza with delicious salami instead of pepperoni. I had only ever had cold salami in the past and let me tell you, hot is the way to go!!
I could never forget the amazing memories I had at this quaint, posh local, but I knew there has to be Diavola in my life even when on the lowest of carb diets! So here…..we…..go! Are you excited? You should be!!
For the dough, use my bread stick recipe as directed, but instead of forming into sticks, spread dough over pizza stone and poke holes with a fork so no pockets form. Bake at 400º for 10 minutes, then spread on sauce and toppings and bake for another 10-15 depending on the edges and how dark they get.
1 tbsp tomato paste
1 tbsp basil pesto
1 tbsp heavy cream
Mix together and spread over crust after baking for the first 10 minute iteration.
at least 1 cup of mozzarella
10 slices salami cut into strips (more as you eye-ball it and see you need it ;))
10 cherry or grape tomatoes sliced
1/2 cup red onion
a sprinkle of shredded or shaved parmesan cheese
Add as many more or omit as you wish, but THIS is Diavola baby!!
Once you’ve topped the sauce and crust, pop this back in the oven for 10 minutes and then broil for a couple until the mozz gets brown spots, but don’t sacrifice the crust. If the crust is getting too brown, hold the phone!