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Spiciest pizza ever? Well, it made one man's tongue bleed

Lifestyle and LeisureDining and DrinkingChile

There's a pizza maker in the UK claiming to serve the spiciest pizza in the world. So hot, that after just four slices, one man's tongue started bleeding.

The pizza is called Death by Pizza and it's the diabolical brainchild of James Broderick, owner of the Little Italy Pizza Company in Sleaford, England. Broderick estimates the pizza comes in at 12 million Scoville units, the units used to measure chile pepper heat. 

To put things in perspective, a jalapeno pepper measures 2,500 to 5,000 Scovilles and the habanero pepper is somewhere around 100,000 to 350,000. 

"We decided last year after seeing in the papers someone had created a 3 1/2-million Scoville heat pizza that we would try and do our own," said Broderick in a video promoting the pizza. "And it's about two and a half times as strong as police-grade pepper spray." 

Broderick had Muhammed Karim of Bindi Restaurant in Grantham, England, develop the pizza sauce that includes a secret mix of spices, dry chile, fresh chile, chile extract, Trinidad Moruga Scorpion chiles, Scotch Bonnet chiles, garlic and ginger. 

The pizza, which costs the equivalent of $19.89, is topped with mozzarella and cheddar cheese, a few slices of onion and for an extra kick, some jalapenos. 

No one has been able to finish the fiery pizza. If you do manage to finish the pizza within 30 minutes of starting, with no more than a pint of liquid to drink, and if you can keep it down for at least 15 minutes, there's a reward for putting your body through hell. 

The restaurant will give you $33.15 and put your picture on its "Wall of Flame." And for each person who doesn't finish the pizza, the restaurant will add $4.14 to a pot that will eventually go to the first person to finish the spicy pie.  

As far as being the hottest pizza in the world, Broderick is waiting for an official Scoville unit reading from the University of Warwick. 

Would you attempt a bite? Let us know in the comments below.

Like your food news with a little heat? Follow me on Twitter: @Jenn_Harris_

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Copyright © 2014, Los Angeles Times
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