Extreme Spicy Pizza (10 Million Scoville) – Epic Meal Time

Ingredients

• 1 ball Pizza dough (store‑bought or homemade) (≈500 g, room temperature)
• 1 cup Tomato pizza sauce (Plain marinara works fine)
• 2 drops The Source hot sauce (7.1 million Scoville) (Use a dropper; handle with gloves)
• 2 whole Habanero peppers (Finely diced; wear gloves)
• 2 whole Scotch bonnet peppers (Finely diced; wear gloves)
• ½ cup Carolina Reaper sausage bits (Pre‑cooked, sliced into ¼‑inch pieces)
• ½ cup Candy‑bacon bits (Crispy bacon glazed with brown sugar)
• 2 cups Spicy cheese blend (shredded mozzarella mixed with hot sauce) (Mix 1 tsp hot sauce into cheese for extra heat)
• 1 tablespoon Olive oil (For brushing crust)
• 5 whole Fresh basil leaves (For garnish after baking)

Instructions

1. Stretch the dough

   Place the pizza dough on a lightly floured surface. Using your hands, gently stretch it into a 12‑inch round, leaving a slightly thicker edge for the crust.

   Time: PT10M

2. Preheat oven and stone

   Place the pizza stone on the middle rack and preheat the oven to 475°F (245°C). Let it heat for at least 15 minutes.

   Time: PT15M

   Temperature: 475°F

3. Prepare the ultra‑spicy sauce

   In a mixing bowl combine 1 cup tomato pizza sauce, 2 drops of The Source hot sauce, the finely diced habanero and scotch bonnet peppers. Stir well; the sauce will turn a vivid red.

   Time: PT5M

4. Make candy‑bacon bits

   Cook ½ cup bacon strips in a skillet over medium heat until crisp. Drain excess fat, sprinkle with 1 tbsp brown sugar, and toss for 30 seconds until the sugar caramelizes. Let cool, then chop into bite‑size pieces.

   Time: PT8M

5. Cook Carolina Reaper sausage bits

   In the same skillet, add the pre‑cooked Carolina Reaper sausage bits and sauté for 5 minutes until they develop a slight crust.

   Time: PT5M

6. Assemble the pizza

   Brush the stretched dough lightly with olive oil. Spread the ultra‑spicy sauce evenly, leaving a ½‑inch border. Sprinkle the spicy cheese blend over the sauce, then distribute candy‑bacon bits and sausage bits evenly. Add a few fresh basil leaves on top.

   Time: PT5M

7. Bake the pizza

   Slide the assembled pizza onto the preheated stone using the pizza peel. Bake for 12 minutes, or until the crust is golden‑brown and the cheese is bubbling and slightly browned.

   Time: PT12M

   Temperature: 475°F

8. Rest, slice, and serve

   Remove the pizza from the oven and let it rest on a cooling rack for 5 minutes. Slice into 8 wedges, serve immediately, and keep a glass of milk nearby.

   Time: PT5M

Nutrition Facts

Calories

1250

Protein

45 g

Carbohydrates

90 g

Fat

80 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pizza dough (store‑bought or homemade): Pre‑made pizza crust, Flatbread
• Instead of Tomato pizza sauce: Crushed tomatoes with herbs
• Instead of The Source hot sauce (7.1 million Scoville): Mad Dog 357, Blair’s Ultra Death Sauce
• Instead of Habanero peppers: Jalapeño (much milder)
• Instead of Scotch bonnet peppers: Habanero
• Instead of Carolina Reaper sausage bits: Regular pork sausage + extra hot sauce
• Instead of Candy‑bacon bits: Regular crispy bacon
• Instead of Spicy cheese blend (shredded mozzarella mixed with hot sauce): Shredded cheddar, Pepper jack
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Fresh basil leaves: Dried basil

Equipment Needed

• Oven
• Pizza stone or heavy baking sheet
• Mixing bowl
• Chef's knife
• Cutting board
• Gloves (heat‑resistant, preferably nitrile)
• Pizza peel or flat baking sheet
• Measuring spoons
• Tongs
• Thermometer (optional) (optional)
• Sauce brush (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Preheat oven and stone
• Handle habanero, scotch bonnet, and Carolina Reaper with gloves
• Add The Source hot sauce – only a few drops are needed
• Bake the pizza at high temperature – watch for burning

Chef Tips from the Video

• Use a pizza peel dusted with semolina to prevent sticking.
• If you can’t find The Source hot sauce, blend a few drops of pure capsaicin extract with a neutral oil.
• For extra crunch, sprinkle a thin layer of crushed red pepper flakes on the crust just before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (425°F) to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours due to perishable toppings.

Make-Ahead Tips

• Prepare the spicy sauce and store it in a sealed jar for up to 5 days.
• Cook and caramelize the candy‑bacon bits a day ahead; keep refrigerated.
• Pre‑bake the crust for 5 minutes before adding toppings to prevent sogginess.