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.
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.
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.
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.