The biggest secret of these delicious Spicy mini pizzas lies in the caramelized onion. Making your own pizza dough is, of course, the best but, if you have less time, you can also choose ready-made dough. The delicious toppings make it easy to make.Â
Habanero, Pimientos de Padron, Jalapeño and Poblano, they make us hot. What also gets us hot is from The Bastard Hot Talent. Where passion for flavor and creativity come together! In this unique collaboration between The Bastard, Westlandpeppers and renowned TV chef Per de Man, we invite you to explore the world of hot sauces and push your culinary boundaries.
Prepare for an adventure full of flavor explosions and gastronomic discoveries as we search together for the ultimate hot sauce.
What is The Bastard Hot Talent?
The Bastard Hot Talent is much more than just a cooking competition. It is a platform that takes you on a fascinating journey through the art of fermenting chilies and creating sensational hot sauces. Led by the experienced Per the Man, you will not only learn the techniques of sauce making, but also discover the secrets behind balancing flavors and adding a touch of spice to your dishes.
This recipe is part of The Bastard Hot Talent. In fact, your homemade hot sauce goes perfectly with these delicious Spicy mini pizzas.
In addition to this delicious recipe, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
For the dough:
250 g flour (type 0.0)
4 g salt
8 g sugar
25 ml olive oil + something to grease 7 g dried yeast
For the caramelized onions:
2-3 tablespoons of olive oil
400 g red onions, in half, thin rings 2 tsp. balsamic vinegar
salt and pepper
further:
125 g sun-dried tomatoes in oil, from jar 1 tsp. cayenne pepper
75 g goat cheese, crumbled
Start with the dough.
Place the flour, salt, sugar, olive oil and yeast in a mixing bowl or food processor. Add 150 milliliters of lukewarm water. Knead by hand or food processor into a smooth dough. By hand, this takes 10 to 15 minutes; a machine is faster. The dough is good when, like chewing gum, it forms a membrane when pulled apart. Form it into a ball. Grease the bowl with some olive oil, place the ball of dough in it and cover with a damp tea towel. Let rise for an hour at room temperature until the dough has doubled in size.
Now proceed with the caramelized onions. Heat the olive oil in a pan. Add the onions. Put a lid on the pan and cook the onions for 6-8 minutes over medium-high heat so that they release their moisture.
Then bake without a lid for about 45 more minutes, until dark and sweet. Stir frequently. If the onions become too dry, add a splash of water. Mix in the balsamic vinegar and season with salt and pepper. Set aside until use.
Fire up The Bastard heat up to about 230 °C, indirect heat. Also heat directly with the pizza stone or use the pizza rotisserie.
Grind the sun-dried tomatoes with the adhering oil with a hand blender. Add the cayenne pepper and 3 or 4 tablespoons of oil from the jar - we're after a spicy, creamy tapenade.
Dust the work surface with flour. Pour the dough on it and form 12 golf ball-sized balls. Roll them out into rounds of about 10 centimeters. Spread them with the tomato tapenade and let them rise for another 20 minutes.
Bake the pizzas for a few minutes until golden brown. Remove them from The Bastard and spread the caramelized onions and goat cheese crumbles on top.
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
