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Mexi Meat Pizza with Cayenne Sauce

Yield: 1 pizza

A cornmeal pizza crust covered with a blend of buttery caramelized onions, Frank’s® RedHot® Original Cayenne Pepper Sauce and roasted cumin. Covered with Monterey Jack cheese, pulled-pork, crumbled sausage, peppered bacon, yellow corn and diced green peppers. Garnished with fresh cilantro.


Combine the popularity of Mexican flavors with the heat of Frank’s® RedHot® Original Cayenne Pepper Sauce. The puree of caramelized onion in butter adds a soothing taste on the palate and the cumin suggests Hispanic origins.


  • 3 Tbsp.
  • 2 cups
    Onions, diced
  • 2 tsp.
    Roasted cumin
  • 1 cup
    Frank's RedHot® Original Cayenne Pepper Sauce
  • 1 each
    Cornmeal pizza crust
  • 1 3/4 cups
    Monterey Jack cheese
  • 1/3 cup
    Pulled pork
  • 1/4 cup
  • 1 Tbsp.
  • 1 Tbsp.
  • 1 Tbsp.
    Green peppers
  • 1 1/2 tsp.
    Onion, diced
  • 1/2 tsp.
    Cilantro, freshly chopped


  1. For Caramelized Onion Cayenne Sauce: Caramelize onions in a 50:50 blend of butter and bacon drippings. Add cumin and Frank’s® RedHot® Original Cayenne Pepper Sauce. Puree in a blender. Yields 1 cup.
  2. To Build Pizza: Preheat oven to 400˚F. Spread crust with 3/4 cup Caramelized Onion Cayenne Sauce, leaving a 1/2“ border along the edges. Top with cheese, pork, sausage, bacon, corn, green pepper and onion.
  3. Bake for 8 to 9 minutes until cheese is melted and crust is crisp. Cut into 8 wedges. Garnish with cilantro and serve.

Tips . Hints . Variations

  • To thicken the sauce, use crushed tortilla chips that have been soaked in hot chicken broth and pureed.
  • This will also give the sauce a “tortilla soup” flavor.
  • Consider using this sauce on shredded pork or chicken in a panini, quesadilla or burrito.