Habaner Blast Pizza Recipe

Preheat

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza oven, follow manufacturer's high-temp recommendation.

Lightly dust your work surface with 1/4 cup flour. Stretch or roll the pizza dough to a 12-inch (30 cm) round, maintaining a slightly thicker edge for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet.

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote browning.

Prepare Habanero (safety)

Wear gloves and avoid touching your face or eyes. Working with fresh habaneros is very hot; for milder heat, use fewer peppers or leave seeds.

Blend Sauce

In a blender or food processor combine 3 habanero peppers (stems removed; seeds optional), 1/2 cup roasted red pepper, 2 tablespoons tomato paste, 2 tablespoons vinegar, 60 ml water, 1 tablespoon honey, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 garlic clove, and 1 teaspoon neutral oil. Blend until smooth. Taste and adjust sweetness, acidity or salt. The sauce should be pourable but slightly thick.

Cook & Reduce (optional)

For a deeper, mellowed flavor, warm a small saucepan over medium heat, add the blended sauce and simmer gently for 4–6 minutes, stirring occasionally. Remove from heat and let cool slightly before using.

Spread about 1/2 cup of the habanero sauce evenly over the stretched dough, leaving the oiled rim bare. Reserve any extra sauce for serving or drizzling.

Evenly distribute 2 cups shredded mozzarella over the sauced dough, then scatter 1/2 cup shredded pepper jack for an extra spicy, melty layer.

Arrange 100 g thinly sliced chorizo or cooked spicy sausage over the cheese, leaving small gaps so cheese can bubble through. Sprinkle 1/4 cup pickled red onions across the pie.

Sprinkle 1/2 teaspoon crushed red pepper flakes lightly over the top for additional heat.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and cheese is bubbling. Oven times vary; watch closely.

Remove pizza from oven. Immediately scatter 2 tablespoons chopped fresh cilantro on top and add a few lime wedges on the side.

Drizzle 1 teaspoon honey and 1 teaspoon extra-virgin olive oil over the hot pizza to balance the heat and add gloss. Let rest 2 minutes, then slice.

Serve with reserved habanero sauce on the side for extra blast, and advise diners to squeeze lime over slices to brighten flavors.