Spicy Wood-Fired Pizzas in Delhi
If you think pizza should pack a punch, you are in the right place. From fiery Italian nduja to bold Goan sausage, these are the pies that do not hold back on the heat.
Let me introduce our Nduja & Sopressata pizza. 'Nduja is a spicy, spreadable pork sausage from Calabria, and we pair it with Soppressata salami for a double dose of heat and flavour.
Who can say no to our Goan chorizo pizza and some white wine? The spicy sausage and fresh onion create a bold flavour that's perfectly balanced by a cool, crisp drink.
Say hello to your new favourite slice: the Adobo Chicken Pizza. It's got smoky adobo chicken, fresh mozzarella, a little heat from red paprika, and a topping of scallions and cheddar.
What I had for lunch: our spicy Nduja and Soppressata pizza with an Aperol Spritz. It's a flavour combination that you won't forget.
From prepping the dough to the final, beautiful pie, this is our Adobo Chicken pizza done the Leo's way. Rich, cozy, and ridiculously good.
Our special Adobo Chicken pizza is calling out to you on a rainy day. It's the perfect comfort food with a spicy kick.
Another look at our Adobo Chicken pizza, with its beautiful charred crust and generous toppings.
A top-down view of the Adobo Chicken pizza. You can see the delicious swirls of sauce and scattered scallions.
A full view of our Goan Sausage pizza. The combination of spicy sausage, fresh onion, and mozzarella is a tribute to bold flavours.
Pizza so good, it just might be your new love language. This is our Goan Sausage pizza, a new addition that's already a favourite.
About For the Spice Seekers
When we talk about heat, we do not just mean throwing extra chilli flakes on top. Our Nduja and Soppressata pizza, for example, uses a spicy Calabrian pork emulsion that melts into the pie during the bake. It is a completely different kind of kick compared to your standard toppings—deep, savoury, and lingering in the best way.
For those who believe a great pizza needs to bite back, we have developed a lineup that balances intense heat with our signature Neapolitan style. The foundation is always our 48-hour fermented dough, which gets that blistered, airy char in our wood-fired oven.
Take the Goan Sausage pizza. It is a nod to local flavours we love, bringing that tangy, spicy chorizo kick that cuts through the creamy buffalo mozzarella. It has been a massive hit at our Vasant Vihar and Amar Colony outlets for a reason. Then there is the Adobo Chicken, which brings a smokier, slightly sweeter kind of heat, paired with fresh scallions for that necessary crunch.
Our approach to spice is about layering. We do not want to overpower the dough or the fresh mozzarella; we want to enhance them. If you are visiting our Ghitorni spot or ordering in for a movie night, these pizzas are designed to pair perfectly with a cold beer or a crisp glass of white wine to balance out the spice. We keep things simple because when you are using quality imported ingredients like Calabrian nduja, you really do not need to hide behind anything else.
Leo's
I am Amol, and at Leo's, we believe pizza is about more than just cheese and sauce—it is about how a slice makes you feel. I have travelled from Bangkok to Italy to chase the perfect bite, but I always come back to the simplicity of a wood-fired oven and honest ingredients.
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