“There’s no rules here. But I like to bite off the tip of the pepper, then spread the juices in a circle around the pie,” Muldoon reveals.
Let’s call this method the “rip and drip.” And in Muldoon’s esteemed opinion, it gives the whole pizza a spicy, zesty tang.
“It might not be for everyone, but I enjoy that taste,” he said.
So, you can feel free to throw the pepper out, or bury it in your front yard and pray for a pepper tree, or eat it bite-by-bite, or cut it open and spray it all over your slices. And you can even ask your local provider for extra peppers (warning: they might overdo it). There is no right answer.
But one thing is decidedly certain: these peppers aren’t going anywhere.
“I think we learned our lesson when we tested taking them out of the box,” Muldoon said. “They’re here to stay.”