Chilli & Spicy Kabana Bits Pizza
At My Husband Makes Pies, we’re always up for a little heat, and this one brings it. Today’s pizza combines spicy kabana bits with homegrown chillies for a bold, smoky kick that lingers in all the right ways.
Kabana, a smoked cured sausage popular in Australia (especially on cheeseboards), adds a deep savoury flavour and chewy bite, while the fresh slices of fiery homegrown chilli bring that slow-building heat that chilli lovers crave. It’s a classic flavour combo turned up to eleven – smoky, spicy, and incredibly satisfying.
The base features a rich layer of Neapolitan-style tomato sauce made with Mutti canned tomatoes, topped with both fresh and low-moisture mozzarella for the perfect balance of stretch and melt. Grana Padano is sprinkled generously after the sauce, adding a salty, nutty depth as it bakes. A drizzle of extra virgin olive oil (EVOO) finishes the pie before baking, while a final sprinkle of oregano post-bake adds warmth and aroma to bring everything together.
Chilli and Spicy Kabana Bits Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Grana Padano cheese
- Spicy kabana
- Chillies
- Dried oregano
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our cold fermentation dough recipe, opting for a 72 hour fermentation period.You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheeses:Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside for assembly.
- Prepare Chillies: Slice your chillies. Adjust the amount depending on your heat tolerance Set aside for assembly.
- Prepare Kabana Sausage: Cut spicy kabana into small square, bite-size pieces. Set aside for assembly.
- Preheat Oven:Outdoor Pizza Oven: If using an outdoor pizza oven like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.Home Oven: Place pizza steel or stone inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe.Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of grana padano over the sauce. Distribute pieces of mozzarella cheese evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Add spicy kabana bits generously, followed by the sliced chillies. Finish with a drizzle of extra virgin olive oil.
- Bake Your Pizza:Outdoor Pizza Oven: Launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to prevent burning.Home Oven: Launch pizza onto a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving:Once the pizza is done, remove from the oven and place on a serving board. Sprinkle with dried oregano for a warm, aromatic finish. Now it's time to enjoy your delicious spicy homemade pizza with kabana and chilli!
