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Recipe courtesy of Antoine Sicotte, The Rebel Chef

Servings: 2 twelve inch pies

Prep Time: 15

Cook Time: 10


1 can (28 oz) whole Italian tomatoes

1 tbsp. FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce

2 tbsp. olive oil

1/4 cup fresh Parmesan cheese, grated

1 pinch dried oregano

1 tsp. fennel seeds

1 small spoonful anchovy paste or 1 anchovy fillet, finely chopped

1 tbsp. capers, chopped

1 pizza dough recipe for 2 twelve inch pies.


Prepare sauce by draining tomatoes over a bowl using a wire mesh sieve. Use a knife to cut the tomatoes in order to drain all of the liquid, so that you're left with just the tomato flesh.

Put tomatoes into a bowl and add FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce, olive oil, Parmesan cheese, oregano, fennel seeds, anchovy paste, and capers. Mix well and set aside.

To assemble pizzas, preheat oven to 450°F (230°C). Flour a work surface and, using a rolling pin, roll out one ball of dough into a 12-inch circle. Spread half the tomato sauce over crust and top with your choice of cheese. Spread your favorite toppings evenly over cheese and then transfer to a pizza stone or a baking sheet. Cook for around 10 minutes, or until cheese is melted and crust is crisp and golden. Repeat process to make second pie.


PIZZA DOUGH:(makes 2 twelve inch pies) Combine 1 packet (1/4 oz.) active dry yeast and 3/4 cup warm water. Let sit for 10 minutes and then mix together with 1 cup flour and 1 tsp. salt. Knead dough for 5 minutes, and then cover with a damp tea towel and let rest for 30 minutes. Add 1 1/2 cups more flour and 1 tbsp. olive oil and knead for another 5 minutes. Cover again with the damp towel and let rest for 1 hour and 30 minutes at room temperature.


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