This post is written in collaboration with Cavit. All opinions are mine alone.

There are few things I love more than a pizza night at home — especially when the pizza is hot, crispy, a little spicy, and finished with a drizzle of hot honey.

And because every good pizza deserves something delicious to sip alongside it, I’m pairing my Pizza alla Diavola with a refreshing Paloma Blanc. The combination of spicy Italian salame, melty mozzarella, sweet and spicy hot honey, and a bright grapefruit cocktail is so good together. It’s the perfect excuse to turn an ordinary night into a little Italian-style pizza night!

Pizza alla Diavola

Pizza alla Diavola is a classic … and one of my favorite pizzas when I’m craving something with a little more heat. In Italian, diavola means “devil,” and this pizza gets its name from the spicy salame that gives it its signature kick. The classic combination is simple — tomato, mozzarella and spicy salame — but the flavors are anything but boring.

For this version, I like to finish the pizza with a drizzle of hot honey right when it comes out of the oven. The sweet honey is such a delicious contrast to the spicy salame and savory cheese. You get a little heat, a little sweetness, and a crispy, cheesy bite every time.

The Pizza Dough

You can absolutely make your own pizza dough, and I’ve linked my favorite homemade pizza dough recipe HERE. But when I want pizza night to be quick and easy, store-bought fresh pizza dough works beautifully, too. Look for fresh dough in the refrigerated section of your grocery store, or check with your local pizzeria — many will sell you a ball of their pizza dough.

If your dough is refrigerated, let it sit at room temperature for about 30–60 minutes before working with it. This gives the dough time to soften and relax, making it much easier to stretch without fighting you.

I like to gently roll the dough out first, then let it rest for another 15-30 minutes. After that, use your fingertips to press and stretch it from the center outward, leaving a slightly thicker border around the edge. You can also gently lift the dough and stretch it over your hands, rotating as you go. Don’t worry about making a perfectly round pizza — a little rustic is part of the fun!

For the best crust at home, preheat your oven to 500°F (or the highest you can get!) with a pizza stone or baking steel inside, if you have one. Give the stone plenty of time to get hot before baking. The high heat helps create a crisp bottom and beautifully puffed edges. If your pizza needs a little extra color on top, finish it under the broiler for a minute or two, watching it closely.

Paloma Blanc

And while the pizza is baking, mix up a Paloma Blanc! This refreshing cocktail combines Pinot Grigio with ruby grapefruit juice, hot honey and ginger ale. The grapefruit adds bright citrus flavor, while the hot honey brings just a touch of sweet heat. The result is light, bubbly and incredibly refreshing alongside a spicy pizza.

To make it, fill a cocktail shaker with ice and add the Pinot Grigio, grapefruit juice and hot honey. Give it a good shake, then strain into an ice-filled Collins glass and top with ginger ale. Finish with a grapefruit peel and a squeeze of lime for a fresh citrusy touch.

The best part? You can sip your cocktail while the pizza bakes, then sit down with a hot slice, an extra drizzle of hot honey and a glass of Paloma Blanc. Pizza, Pinot and a little sweet heat — now that’s my kind of pizza night!