Wasp Nest Pizza

Chileheads unite! I call this my "Wasp Nest Pizza" because of all the Yellow Jackets (tabasco peppers) that are crawling all over it. I'll just let this be a photo story.



Ooops!-- forgot the olive oil in this pic.
















May I offer you a slice?

The one time I'd be glad to get stung!

Thank you kindly, Tbk!

That looks great
Is that Genoa salami?

Looks like somebody could catch a "buzz" off of that pizza, BC!

Were the chiles pickled or fresh? Around here I only see them pickled. Next time you could put them on the grill for a little bit to give them some black stripes...

Cliff Carter wrote:

That looks great
Is that Genoa salami?

Hi Cliff! Thank you. That is Oscar Mayer hard salami. I'm not a huge fan of much of their stuff, but to me their hard salami is out-of-this-world good.

ScreamingChicken wrote:

Looks like somebody could catch a "buzz" off of that pizza, BC!

Were the chiles pickled or fresh? Around here I only see them pickled. Next time you could put them on the grill for a little bit to give them some black stripes...

You're brilliant, Brad! These particular chiles were Trappey's bottled. Thanks for the inspired idea! I ought to try that with fresh habaneros and call it my "Honey Bee" or "Bee Hive" pizza.

Looks perfect! I like those peppers too. My stomach not so much though.

Dyal_SC wrote:

Looks perfect! I like those peppers too. My stomach not so much though.

Chef Dyal... my Friend, my Pal, my Brother... So glad to see ya again! Thank you! Yeah, kinda lends new meaning as to how a pizza should be served hot. You know me... luv to tinker around. And I will say, though hotter than the devil, the peppers really helped bring out the flavors, and the salami was phenomenal. But I sure could have used some vanilla ice cream topped with Carolina peaches for dessert!

(Hope you got my PM... let me know if you didn't).

I am going to have to give that combo a try, my wife and I love spicy.

Can I ask what is in the tin foil that is sitting on top of the coals?

sroach wrote:

I am going to have to give that combo a try, my wife and I love spicy.

Can I ask what is in the tin foil that is sitting on top of the coals?

Hi Sroach! Thank you. Wrapped in the foil are hickory chips. The top of the pouch is perforated many times with the tip of a sharp knife to allow the smoke to escape. Works exceptionally well, and one does not even need to soak the chips in water beforehand. And the smoke gives the pizza a kind of wood fired brick oven kind of effect.

Ahh Smoker bag, very nice.. Can you taste it in the dough?

It's mild, but it does make a difference. If you want the smoke, you sure want to wait for the smoke to start escaping before the pizza goes on. One can get a far greater smoke on long cooks, but since pizza cooks so quickly, the effect is a bit less.

Gorgeous looking pizza--nice job Beercuer.

smokin'gal wrote:

Gorgeous looking pizza--nice job Beercuer.

Why thank you kindly, SG! Great to "see" you again. Hope all is well.