Pizza Arrabiata & The Flaming Lips

Licorice Pizza Pie is ONE year old! In honor of my blogs birthday Im going to post in a similar style to the way I launched. Five posts in one day. Are you ready?

To start off, I’m recreating one of the most delicious pizzas Ive ever had. For our fifth anniversary, my partner and I took a weekend trip to Philly, which is just a short drive from DC. That was one of the most amazing things to me on the East Coast, how drivable everything is! The anniversary trip was memorable because Philly was such a unique city but it was really outstanding because of all the delicious food we ate. Philly is a foodie city undoubtedly. Almost each step leads to a new restaurant, market or mecca of deliciousness. Our first stop was a pizza shop called Pizzeria Beddia. Now, Joe Beddia’s pizza has been written about in countless magazines and it lauded as some of the most delicious. You have to get in line to order one of his flavorful, chewy and savory pizzas well in advance of when he opens and wait a couple hours for your pizza to bake. He only makes 40 doughs and once they are gone, he is done for the night.

On our anniversary trip we ordered his Pizza Arrabiata *ANGRY*. When he pulled it out of the oven, he said he thought it was the hottest pie he had ever made. He used local red hot peppers and those paired with his primarily simple but flavorful ingredients it was hellishly delicious. It was so hot that we basically could not stop eating it because when we did, the spice was overwhelming. It was dangerously addictive.

This recipe is a variation on Pizzeria Beddia’s Pizza Arrabiata but only because I dont have his hot peppers or his Old Gold cheese. I also dont think I need to explain why this pizza pairs so well with The Flaming Lips – Clouds Taste Metallic. šŸ™‚

Pizza Arrabiata

Serves 4-6


  • 1/2 recipe of Bon Appetit’s Grandma-Style Pie Dough (
  • 1 can of whole peeled tomatoes, drained (save the sauce for soup!)
  • 5 cloves of garlic, peeled
  • 1 tsp of salt
  • 8 oz of shredded fresh mozzarella
  • 2 jalapeƱos, sliced, divided
  • optional: pepperoni slices


  1. Make the Grandma-Style Pie Dough. If you can, let it develop flavor over the 24 hours as the recipe states. It does make a difference. I’ll be honest, I’ve definitely just let it rise once and then used it as is, still delicious but not the same.
  2. Preheat the oven to 525 degrees F (or as high as it will go). Place the next three ingredients in the food processor and pulse until mostly smooth.
  3. Place your dough in a rectangle cookie sheet and spread it out using your fingers. If the dough springs back, let it rest 20-30 minutes. Taking it out of the fridge about an hour before you use it will also help it relax. The dough also needs to rise about 30-40 minutes after you have spread it on the sheet.
  4. After the dough looks slightly puffy, sauce it. Take a large spoon and put 1/3-1/2 of the tomato sauce on the dough, using the spoon to spread it. If you are using pepperoni, place it on top of the sauce.
  5. Sprinkle the cheese on the pizza and evenly space half the jalapeƱo slices on top. Bake for 20-30 minutes until the cheese is golden brown and bubbly.
  6. Top with more jalapeƱo slices and enjoy!


If you have other hot peppers, they will work wonderfully! The hotter the better, if you can handle it. Thats what makes the pizza *angry*.

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