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Calabrian Chili Pizza

Calabrian Chili Pizza

A spicy, flavorful homemade calabrian chili pizza topped with tomato sauce, mozzarella, Calabrian chili, Parmesan, and fresh basil. Start with a small amount of chili and adjust the heat to your taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Pizza
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pizza dough ball
  • ½ cup pizza sauce
  • 4 –5 ounces shredded mozzarella
  • 1 –2 teaspoons chopped Calabrian chili peppers
  • 1 tablespoon grated Parmesan
  • 6 –8 fresh basil leaves
  • 1 teaspoon olive oil
  • Optional: 1 teaspoon Calabrian chili oil for finishing
  • Optional: roasted red peppers or cooked Italian sausage

Equipment

  • Oven
  • Large baking sheet or pizza pan
  • Pizza stone or pizza steel, optional
  • Parchment paper, optional
  • Pizza peel, if using a pizza stone or steel
  • Mixing bowl, for preparing toppings
  • Spoon or small spatula
  • Pizza cutter or sharp knife

Method
 

  1. Preheat your oven according to your pizza dough instructions. If using a pizza stone or steel, place it in the oven while it preheats.
  2. Stretch the pizza dough into about a 12-inch round, leaving the outer edge slightly thicker.
  3. Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
  4. Add the mozzarella in an even layer.
  5. Scatter the chopped Calabrian chili across the pizza. Start with 1 teaspoon if you are unsure about the heat.
  6. Add Parmesan and any optional toppings such as roasted red peppers or cooked Italian sausage.
  7. Transfer the pizza to the preheated baking sheet, pizza pan, stone, or steel.
  8. Bake until the crust is browned and the cheese is melted. The exact cooking time depends on your oven and baking surface.
  9. Remove the pizza and let it rest for 1–2 minutes.
  10. Finish with fresh basil, olive oil, and optional Calabrian chili oil.
  11. Slice and serve hot.

Notes

Recipe Tips

  • Start with less Calabrian chili because different products can vary in heat.
  • Spread the chili evenly so one slice is not much hotter than another.
  • Use burrata or ricotta after baking if you want a creamier contrast to the spice.
  • Reduce the chili if using spicy sausage or pepperoni.
  • Fresh basil and Parmesan make an easy finishing combination.
  • Taste your Calabrian chili before adding a larger amount to the pizza.

Easy Variations

Roasted Red Pepper Pizza: Add roasted red peppers with mozzarella and Calabrian chili.
Spicy Sausage Pizza: Add cooked Italian sausage for a heartier version.
Burrata Pizza: Bake the pizza with tomato sauce, mozzarella, and chili, then add burrata after baking.
Mushroom Pizza: Add sliced mushrooms, garlic, Parmesan, and Calabrian chili.
Milder Version: Start with ½ teaspoon Calabrian chili and skip the chili oil.

Best Toppings

  • Mozzarella
  • Burrata
  • Ricotta
  • Parmesan
  • Italian sausage
  • Pepperoni
  • Mushrooms
  • Roasted red peppers
  • Olives
  • Fresh basil
  • Tomato sauce

Serving

Serve hot with a simple green salad, garlic bread, or roasted vegetables.

Storage

For the best crust, enjoy the pizza fresh. Refrigerate leftovers in an airtight container and reheat in an oven, toaster oven, or skillet.

Spice Level

Medium to hot, depending on the Calabrian chili product and how much you use.

Helpful Note

For a 12-inch pizza, start with 1–2 teaspoons of chopped Calabrian chili. You can always add more after baking, which gives you better control over the final heat.