Hot Meat Lovers Pizza

So your customers think they know meat lovers? Put their taste buds to the test with Fugazzi’s Hot Meat Lovers Pizza. Smoky cedar beef meatballs, fresh mozzarella cheese, and a sauce made from Frank's RedHot® Original Cayenne Pepper Sauce; need we say more?

This recipe was created for Club House for Chefs by: Antoine Morneau of Fugazzi Pizza in Montreal, Quebec.

Ingredients

Procedure

Pizza Dough

1. Mix all ingredients in rotary mixer with dough hook until combined, and knead for 10 mins, until very smooth and elastic.
2. Let bulk ferment at room temperature for 24 hours.
3. Portion to 210 gr balls, and store in a well-sealed container in fridge for up to 72 hours (The longer the deeper the flavour).

RedHot Pizza Sauce

1. Crush tomatoes and mix well with remaining ingredients. Store in a non-reactive container, and set aside.

Smoky Cedar Meatballs

1. Mix ground beef and Club House La Grille Smoky Cedar Seasoning together, and form into medium-size meatballs.
2. In a hot skillet or on grill, cook meatballs to medium-rare.
3. Cool and set aside.

Assembly

1. Pull dough out of cooler for 2 hours prior to cooking.
2. Hand stretch dough to 9 inches, or desired crust thickness. Oil dough.
3. Scoop 60ml of sauce onto dough, and spread edge to edge.
4. Tear and place mozzarella slices on top of sauce, crumble meatballs on top, and finish with sliced onion.
5. Bake at 500F until fully cooked, and cheese is bubbling to center.
6. Top with fresh basil leaves, and freshly grated parmesan.