Bring on a Little Heat – Tabasco Superbowl Pizza Recipes

Written by Diana - February 2, 2010 2 Comments

A little heat pairs great with your superbowl beer. Try these pizza recipes that have a little bit of that Tabasco heat to take it up a notch.

Super Sausage Personal Pizzas
1       12-ounce package flatbreads or pitas (6-inches)
1        teaspoon original Tabasco® brand pepper sauce
8       ounces sausage, crumbled
2       cups green, red and yellow peppers, sliced
1/2   cup black pitted olives, sliced
1/2   teaspoon original Tabasco® brand pepper sauce
1       cup pizza sauce
1       cup shredded mozzarella cheese
Preheat oven to 450° F.
Place flatbreads on baking sheet. Brush tops of pitas with Tabasco sauce.
Cook sausage in 10-inch skillet over medium-high heat until well browned on all sides, stirring occasionally. Remove sausage to bowl with slotted spoon. Cook bell pepper strips in drippings remaining in skillet over medium heat until tender-crisp, stirring occasionally, about 5 minutes. Add sausage to bowl with olives. Combine pizza a sauce and Tabasco sauce. Spoon on prepared flatbreads; top evenly with mozzarella. Bake 10 to 12 minutes or until edges are browned and cheese is melted.
Makes 4 servings.

Super Rivalry Pizza

Indianapolis Colts Toppings:
1 tablespoon corn oil
3 small new red potatoes, thinly sliced
4 ounces ground beef
1/4 cup red onion, chopped
1/4 cup canned corn
1/2 teaspoon salt
1/2 teaspoon original Tabasco® brand pepper sauce
1/2 cup shredded Monterey Jack cheese
New Orleans Saints Toppings:
1 tablespoon vegetable oil
1 celery stalk, thinly sliced
1/2 yellow bell pepper, coarsely chopped
1/4 cup yellow onion, chopped
4 ounces Andouille sausage or other spicy sausage, coarsely chopped
1/2 teaspoon original Tabasco® brand pepper sauce
1 cup shredded mozzarella cheese
Game Pizza:
1 14-ounce package prepared pizza crust, about 11-inches
1/2 cup pizza sauce
1 teaspoon original Tabasco® brand pepper sauce
Preheat oven to 450 degrees F.
Prepare Indianapolis Colts Toppings: Heat oil in 10-inch skillet over medium-high heat. Add potato slices; cook until golden and potatoes are tender, stirring frequently. Remove to bowl. Cook ground beef and red onion in same skillet over medium-high heat until beef is well-browned, stirring occasionally. Stir in potato slices, corn, salt and Tabasco sauce; mix well. Set aside.
Prepare New Orleans Saints Toppings: Heat oil in 10-inch skillet over medium heat. Add celery, bell pepper and onion; cook about 5 minutes or until vegetables are just tender, stirring occasionally. Stir in sausage and Tabasco sauce; cook 3 minutes to heat through.
Assemble Pizza: Place pizza crust on large baking sheet. Combine pizza sauce and Tabasco sauce in small bowl. Spread pizza sauce on crust within 1/2-inch edge of crust. Top half of pizza with Indianapolis Colts toppings; sprinkle with shredded Monterey Jack cheese. Top other half of pizza with New Orleans Saints toppings; sprinkle with shredded mozzarella cheese. Bake 10 to 12 minutes or until crust is golden and cheese is melted.
Serves 6.