Nai Miris Chicken & Spicy Potato Pizza
High-heat fusion pizza with Scotch Bonnet blended into the sauce for deep foundational heat
The Nai Miris goes into the sauce, not on top. That is the difference. When the chili is blended in, the heat is baked into every bite. Not just a topping, it becomes the base.
A high-heat fusion pizza. Scotch Bonnet is blended directly into the sauce for a deep, foundational heat that hits differently from just adding chilies on top.
Ingredients
The Base: 1 ball of Simple Pizza Dough, stretched to 12–14 inches
The Fiery Sauce: Pizza sauce blended with 2–3 Nai Miris (Scotch Bonnet) and a dash of chili flakes
The Protein: Chicken bacon, cut into bite-sized strips
The Spud: Boiled potato cubes, tossed in chili powder, salt, and turmeric
The Crunch: Red onions (chunks), green chilies (sliced)
The Cheese: Mozzarella, shredded
Method
The Sauce
Blend tomato pizza sauce with fresh Nai Miris. Taste carefully — this sets your heat level for the entire pizza.
The Spicy Potatoes
Boil potato cubes until just tender. Drain, then toss in chili powder, salt, and turmeric.
The Stretch
Flatten the dough, leaving the edges slightly thicker for the crust.
Assembly
Spread the Nai Miris sauce. Add a generous layer of mozzarella. Evenly distribute the chicken bacon, spicy potatoes, onions, and green chilies.
The Bake
Launch into a fully preheated oven at 250°C or higher.
- At 10 mins: check for a golden crust
- At 12–14 mins: potatoes should have a slight char, bacon should be crisp, cheese should have brown leopard spots
Nothing else needed — this is a full meal in itself.