Spicy Carrot Karma hot sauce is drizzled not once, but TWICE on this kicked up Kicking Karma Veggie Fajita Pizza. Thank you, Intensity Academy, for deliciousness in a bottle.
I’m cooking with the delicious Carrot Karma Hot Sauce sent to me by the lovely Michelle aka SaucyQueen. If you’re following on all forms of social media, you should. Sometimes follower only packages and discounts can be had, not to mention new flavors and new recipes. Also, she gives seriously shout outs and props if you use their products and give them some love.
And with a deliciously kicked up carrot sauce like this, how can ya NOT show them some love. They have some interesting and unique flavors for those heat seekers out there.
I know. You’re saying, “Pizza?” Yup. PIZZA! You see, I’ve talked about how I have foodie shows on in the background when I’m home alone, remember? Well, one of those shows was on hot foods. Like, INSAGNLY hot food. And no, that’s not a typo. Search for it on my blog; an explanation should come up in the older posts.
It was a Food Network show where they did pasta, hot dog, and this insagnly hot pizza. Brick City Pizza, to be exact. Apparently, they have a pizza that’s not on the menu, that is one of the hottest pizzas in the country. There’s hot sauce, ghost peppers, endorphin rush sauce, more chilies, jalapenos, habaneros, scotch bonnets, and more endorphin rush sauce. Whatever that is. I had one small drop of a ghost chili sauce once and couldn’t taste anything the rest of the afternoon. So, to say that when I’m in Chi-Town I’ll be heading to Bricks for some of this pizza is the Grand Canyon of over stating things.
But, that is the history of this pizza and how I decided to kick up some fajita veggies, piled on a pizza, and then drizzled not once but TWICE with this delicious sauce.
And yes, you can still taste after eating this pizza.
I have yet to master the art of the stringy cheese shot. Something about holding the phone and the pizza at the same time that hinders my ability to do so. And it probably has something to do with the low fat content of said cheese. Please, feel free to use your cheese of choice if you’re not watching your fat intake.
Yes. It tasted INSANE! The heat of the sauce with fajita vegetables and all their Mexican spiced goodness made for one tasty pizza!!
I’m learning that, on pizza, more is not really more. If you pile it too high, it doesn’t cook evenly and you have a center that’s cold and edges that are crispier than pretzels. This was almost perfect! The cheese was melted, the center was hot, and the edges were perfectly crisp. Granted, this time I DID brush the edges with butter before baking. That might have helped.
I don’t know about, but when I order fajitas, I love that caramelized tomato on the tray they bring to the table. I look for it and usually eat it last. It’s all sweet and crispy and smoky good. YUM! So, of course I had to add tomatoes to the broiled veggies for this pizza. See it there? Just pull it off and have a bite!
Make sure you scroll down and see what the rest of the team brought to the game. We’re halfway through the fourth quarter now. Just one more half to go and our #10DaysofTailgate will be over. I think we ALL win this game!
- 2 1/2 cups sliced peppers (green, red, orange, yellow)
- 2 cups sliced onions
- 2 cups sliced mushrooms
- 2 cup tomato wedges
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon Hatch chile powder
- 1 cup pasta sauce
- 3 cups fat free shredded mozzarella cheese
- 2 pizza dough crusts
- 2 tablespoons Carrot Karma Sauce
- Preheat broiler. Place the peppers, onions, mushrooms, and tomatoes on a baking sheet covered with aluminum coated with cooking spray. Sprinkle with the spices and broil 8 to 10 minutes or until the vegetables begin to wilt. Remove to heat and cool slightly.
- Preheat oven to 450. Top the pizza crust with 1/2 cup pasta or pizza sauce. Sprinkle 1/2 cup cheese on top. Arrange half of the vegetables on each of the two crusts. Top with remaining cheese.
- Drizzle 2 tablespoons of Carrot Karma Sauce over top of each pizza. Bake at 450 for 12 to 15 minutes or until the cheese is bubble in the center of the pizza. Remove from heat and cool slightly before cutting and serving.
Here’s what the rest of the crew brought to the table…Starters
- BBQ Sausage & Cheese Plate by The Spiffy Cookie
- Vegified Hot “Wings” by Curious Cuisiniere
- Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
- Smoky Karma Stovetop Beans by Culinary Adventures with Camilla
- Chile con Queso by Sew You Think You Can Cook