Ristorante · Frozen Meals
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The hot pizza in the range, built on pepperoni with green Lombardi peppers and a spicy tomato sauce over the standard passata, under a mozzarella and Edam blend. Lombardi peppers are mild-to-medium and more tangy than fiery, so the heat here comes mostly from the spicy sauce layer rather than the peppers themselves. Using both means the heat is spread across the base rather than landing only where a pepper does. Diavola is the traditional Italian name for a spicy salami pizza, and this is a reasonably faithful version. It's the only pizza in the Australian Ristorante range with any heat at all.
