There are lots of ways to top your pizza, from the old standards like pepperoni and sausage to the somewhat controversial ham and pineapple to the fancy add-ons like lamb and goat cheese. But once you get your finished pie, you may have a desire to kick it up with some heat. Ordering jalapenos or other chilis as a topping for your pizza is one option, but many of us like to go the condiment route and add some red pepper flakes or hot sauce or chili oil to bring some more burn. Below are six different options that I like which vary depending on the type of pie I am eating. And I welcome you to chime in with your own ways of spicing up your pizza in the comments section.
Crushed Red Pepper: This is one of the most common ways to spice up a pizza and sometimes the only option if you are eating the pie where it is made. That jar of crushed red peppers is ubiquitous in Italian restaurants and pizza parlors, and it is definitely a good way to bring some spice to your slice. These flakes don’t add much flavor beyond maybe some of that earthy, dried pepper taste. They also don’t bring too much heat unless they come from a hotter type of chili. Typically, the ones you find in restaurants and at the store have a bit of a kick but won’t set your mouth ablaze. And they don’t do too much to change the flavor of the pizza unless you pile a lot on. They just kick things up a bit and allow the taste of the other toppings to come through unhindered. The crushed red pepper flakes are generally what I rely on while at a restaurant or in cases where I want a little extra heat without too much alteration to the other flavors. These are the most accepted topping for kicking up a slice of the pie and you can use them on pretty much any type of pizza.
Tabasco Sauce: Some might consider this sacrilege, but I can attest that this iconic sauce from Avery Island is a great way to bring some heat to your pizza. It does have an impact on the overall taste of the slice you are eating because it brings some of that vinegar tang and fermented chili flavor to the picture. But if used judiciously, it does not overwhelm and delivers just the right amount of pop with a nice burst of heat. I find that Tabasco goes particularly well with meaty pizzas, especially a pepperoni pie. But it still works with veggie pizzas as well. This will deliver much more of a kick than the crushed red peppers, but it won’t send you screaming from the room unless you completely dowse your slice with the stuff. And this may not be the spicy topping for everyone, but if you like Tabasco, you will almost certainly enjoy it on your pizza. I tend to use this mostly with pies from the chain restaurants or if I cook up a frozen pizza. (Read more about the sauce here.)
Cholula Sauce: There was a time when California Pizza Kitchen had a bottle of this south-of-the-border sauce on every table, and that started a whole trend of linking it with pizza. This does not bring as much heat as Tabasco, coming in closer to the kick you get from the red peppers. And while it is a milder sauce, it will have some impact on the flavor of the pizza with its earthy flavors and Mexican seasonings, so it is not for all pies in my opinion. In fact, typically I don’t add it to the pizza itself, I make a little pool of the sauce on my plate for dipping the crust. I believe that’s how it works best, but some prefer to drizzle it over the full slice. There are some pizzas I will do that with (CPK’s Spicy Chipotle Chicken Pizza for example, more on that here), but Tabasco is typically my go-to hot sauce for a slice of the pie. (You can read more about Cholula sauce here.)
Trader Joe’s Italian Bomba Sauce: I don’t get paid to promote the products from Trader Joes’s (Hey, TJ’s if you want to throw some money my way to promote your products, I’m all ears), but that California grocery chain has some good spicy selections and I try to get the word out on a regular basis. One in particular is the Italian Bomba Sauce and I make sure to have a jar of that available at all times. It has a tartness and tang along with some earthiness from the peppers and it brings a nice amount of heat with it. Not that it will turn your pie into an inferno, but it does bring a bite. This will definitely alter the flavor of your slice and it’s not for every pizza. I find it goes really well with a margherita pizza or just plain cheese because it is not taking away from the other ingredients. But I have also spooned some of this onto a meat-lovers slice and it still worked pretty well, and it really helps to bring a slice of frozen pizza to life. If you haven’t discovered this sauce yet, get to the TJ’s near you and buy a jar or three. You will almost certainly find yourself hooked and will pull this out every time you serve something with Italian origins. (Read more about the sauce here.)
Chili Oil: There are lots of chili oils out there, and how one affects the taste of your pizza will depend on what goes into the oil. A very basic recipe includes chili peppers, garlic, and olive oil, but there are plenty of variations. Drizzling some of this on your pizza will bring a little bit of tartness along with some garlic and the taste of the peppers. Typically, chili oil is not too hot and will not result in too much of a blaze. It is a more subtle topping that works well with the other ingredients while kicking things up just a bit. You don’t see this in pizzerias or Italian restaurants as much as you should. And there are not too many chili oils in the store either beyond the Asian varieties. It is easy to make (watch for an upcoming recipe) and works well with the gourmet pies, so having some on hand for when you bring home a pizza is a good idea.
Calabrian Chilis: This is a relatively new thing for me based on a discovery I made earlier this year. I had been hearing people raving about Calabrian chilis and decided to try one of the brands out there (more on that here), and found myself instantly hooked. These are the same chili peppers used in the Italian Bomba sauce, so I guess it makes sense that I like them. You can chop them up and put them on your pizza, and/or you can drizzle some of that oil over your slice. It brings that tartness and earthiness similar to the Bomba sauce, but with these you can go for a more judicious covering if desired. I have also added these as toppings to a pizza I am cooking which works out as well. They are a little harder to find, but if you don’t have an Italian market close by, you can order them online at Amazon.com.
How do you bring some heat to your pizza? Let us know your spicy suggestions in the comments below.