How spicy IS that pizza, anyway? Probably hot enough to scare my Irish friends, but is it a race with the devil...
The Spicy Lover's Pizza? The new, limited-time Pizza Hut hottie has been on our TV constantly since the Big Game, which was on right before Valentine's Day. It's hard to take the claim of "spicy" too seriously. It's a product for the masses. There's no talk about ghost peppers or Carolina reapers or even habañeros going on.
But The Dallas Observer just unleashed their Food Intern, Chance Townsend on this baby. (Linked below.) His report? As suspected: it's just not that hot. And he ate the whole thing. A hearty thanks to Mr. Townsend for going out on this limb in the name of spice and pizza.
Someday, when we try vacuum sealing pizzas, I'll send him one of our rippin' hot "Race With The Devil On A Spanish Highway" pies: a layer of crushed red pepper beneath the sauce, an excessive quantity of Fresno chilis on top of the cheese, along with slices of a sassy Spanish chorizo. (Served with a warning label.) https://www.dallasobserver.com/.../micah-parsons-pizza... #spicypizza #dallasobserver #ChanceTownsend
Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?
When you click those links to Amazon (and a few other sites we work with), and you buy something, you are helping this website stay afloat, and you're helping us have many more glorious photographs of impressive pizza.