Bulldog Recipe

Preheat

Place pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature available (475–500°F).

On a lightly floured surface or parchment, stretch or roll the pizza dough to a 12- to 14-inch round (about 1/4-inch thick). Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal or flour to prevent sticking.

Brush the outer 1/2-inch edge of the dough lightly with 1 tablespoon olive oil to promote browning and crispness.

Spread 1 cup pizza sauce evenly over the dough, leaving the oiled crust exposed (about 1/2 inch).

Evenly sprinkle 1 cup shredded mozzarella over the sauced dough to create a melting layer that helps ingredients adhere.

Distribute 2 cups shredded sharp cheddar cheese over the mozzarella for flavor and the signature cheddar bite of the Bulldog pizza.

Tear or fold the 6 oz of Cajun-seasoned ham into bite-sized pieces and scatter them evenly over the cheese so that each slice will get some ham.

Arrange about 20 pepperoni slices evenly across the pizza, allowing some to overlap slightly so they crisp at the edges during baking.

Distribute 1 cup banana pepper rings evenly across the pizza for tangy heat contrast.

Layer the thinly sliced jalapeño (1 whole jalapeño, seeds left in for more heat or removed for milder) across the pizza. Space slices so heat is distributed and not concentrated in one bite.

Lightly sprinkle 1/2 teaspoon red chili flakes evenly over the top for an additional background heat layer.

Drizzle 2 tablespoons Bulldog hot sauce in a light zig-zag over the assembled toppings. The Bulldog sauce is very spicy—you can reserve 1 tablespoon to add after baking if you prefer slightly less heat baked into the pizza.

Carefully slide the pizza from the peel or inverted baking sheet onto the preheated pizza stone or baking sheet in the oven. Bake at 500°F (or highest oven temp) for 8–12 minutes, until crust is golden brown in spots, cheese is melted and bubbling, pepperoni edges are crisp, and jalapeños are slightly blistered. Bake time will vary by oven and dough thickness—start checking at 7 minutes.

If you reserved 1 tablespoon Bulldog hot sauce, remove pizza from oven and immediately drizzle the remaining sauce over the hot pizza to preserve sharp sauce heat.

Brush crust with any remaining olive oil if desired and let the pizza rest 2–3 minutes on a cutting board so cheese sets slightly.

Scatter 1 tablespoon chopped cilantro or parsley over the pizza if using for a fresh herbal note. Slice into 8 slices and serve hot with an extra bottle of Bulldog hot sauce on the side (warning: extremely hot).