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
Ingredients
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
Method
Pizza Dough
- Mix all ingredients in rotary mixer with dough hook until combined, and knead for 10 minutes, until very smooth and elastic
- Let bulk ferment at room temperature for 24 hours
- 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
- Crush tomatoes and mix well with remaining ingredients. Store in a non-reactive container, and set aside
Smoky Cedar Meatballs
- Mix ground beef and Club House La Grille Smoky Cedar Seasoning together, and form into medium size meatballs
- In a hot skillet or on grill, cook meatballs to medium rare
- Cool and set aside
Assembly
- Pull dough out of cooler for two hours prior to cooking
- Hand stretch dough to nine inches or desired crust thickness. Oil dough
- Scoop 60ml of sauce onto dough, and spread edge to edge
- Tear and place mozzarella slices on top of sauce, crumble meatball on top, and finish with sliced onion
- Bake at 500F until fully cooked, and cheese is bubbling to centre
- Top with fresh basil leaves, and fresh grated parmesan
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