Spicy Southwestern Pizza Oil
Spicy Southwestern Pizza Oil is a smoky, tomato-free pizza sauce made with olive oil, paprika, cumin, garlic, and cayenne. It adds bold flavour to pizzas topped with chicken, beans, corn, vegetables, or cheese.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Whisk
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Ground Cumin
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- ⅛ teaspoon Cayenne Pepper
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper freshly ground
Instructions
- Pour the extra-virgin olive oil into a mixing bowl.
- Add the smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
- Whisk until the spices are evenly distributed throughout the oil.
- Let the pizza oil rest for 10 minutes so the flavours can develop.
- Whisk the sauce again immediately before using.
- Brush a thin, even layer over prepared pizza dough.
- Add the desired toppings and bake the pizza according to the dough recipe.
Notes & Wine Advice
Serving Suggestions
Brush a thin layer of pizza oil over prepared dough and top it with grilled chicken, black beans, sweetcorn, red onion, jalapeños, roasted peppers, cheddar, or Monterey Jack. Finish the baked pizza with avocado, coriander, spring onions, or a squeeze of lime.Recipe Notes
The ground spices gradually settle at the bottom of the bowl, so whisk the sauce again immediately before using it. Apply only a thin coating to prevent the pizza base from becoming oily. This recipe provides enough sauce for one large pizza serving four people.Variations
Reduce the cayenne for a milder sauce or increase it for more heat. Add dried oregano for a herbal note, chipotle powder for deeper smokiness, or lime zest for freshness. A small amount of maple syrup can balance the spices when using particularly hot toppings.Storage
Store unused pizza oil in a clean, airtight container in the refrigerator for up to four days. Let it return to room temperature before use because olive oil can become cloudy or firm when chilled. Stir or shake thoroughly before brushing it onto the dough.Wine Advice
A fruity Zinfandel stands up well to the smoky spices and cayenne. A peppery Shiraz is another suitable choice, particularly when the pizza includes grilled meat, beans, or mature cheese.Nutrition values
Serving: 1 portion | Calories: 90 kcal | Carbohydrates: 1 g | Protein: 0 g | Fat: 10 g | Saturated Fat: 15 g | Sodium: 145 mg | Sugar: 0 g