Frank’s RedHot® Original Cayenne Pepper Sauce


Your guests have never experienced meat-lovers’ pizza like this before. Delight their tastebuds 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.

Servings: 4


Pizza Dough

350 gr Spring water

500 gr OO or Bread flour

8 gr Yeast

5 gr Club House® Sea Salt, French Mediterranean

RedHot Pizza Sauce

500ml Tomatoes, San Marzano

15 gr Club House® Oregano

9 gr Club House® Sea Salt, French Mediterranean

3 Cloves of garlic, minced

25 ml Extra virgin olive oil

100ml Frank’s RedHot® Original Cayenne Pepper Sauce

Smoky Cedar Beef Meatballs

300 gr Medium ground beef

20 gr Club House La Grille® Smoky Cedar Seasoning

240 gr French Mozzarella cheese, sliced

½ Sweet onion, julienne

1 Bunch fresh basil

Parmesan cheese, to finish


Pizza Dough

  1. Mix all ingredients in rotary mixer with dough hook until combined, and knead for 10 minutes, 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


  1. Pull dough out of cooler for two hours prior to cooking
  2. Hand stretch dough to nine 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 meatball on top, and finish with sliced onion
  5. Bake at 500F until fully cooked, and cheese is bubbling to centre
  6. Top with fresh basil leaves, and fresh grated parmesan


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