Localite Recipe

Place a pizza stone or heavy baking sheet in the oven and preheat oven to 500°F (260°C) for at least 45 minutes so the surface is very hot. If using a pizza steel, same procedure.

If using refrigerated dough, allow it to come to room temperature for 30–60 minutes to make stretching easier.

Spice the sauce

In a small bowl, stir the Cajun Chef® hot sauce into the LIT red pizza sauce until evenly combined. Taste and adjust — you want noticeable heat but not overpowering the sauce.

Slice the andouille into 1/4" rounds (if not pre-sliced). Thinly slice the pepperoni if needed. Thinly slice the red onion and green bell pepper into long strips. Slice the jalapeños into rings; remove seeds if you prefer less heat.

Toss the sliced andouille with 1 teaspoon olive oil and a pinch of black pepper; this helps prevent sogginess and enhances browning when it bakes.

On a lightly floured surface or a piece of parchment, stretch or roll the pizza dough into a 12" round, leaving a slightly thicker 1/2"–3/4" edge for the crust. Transfer dough to a floured pizza peel or inverted baking sheet if using a preheated stone.

Brush the dough edge lightly with the remaining olive oil to help it brown.

Using the back of a spoon, spread about 3/4 to 1 cup of the spiced LIT red sauce evenly over the dough, leaving the outer crust bare.

Scatter 2 to 2 1/2 cups of shredded mozzarella evenly over the sauced dough, leaving a small border at the edge for the crust.

Distribute the andouille slices evenly across the pizza so each slice will get some; place pepperoni evenly on top of the cheese and sausage.

Evenly scatter the red onion, green bell pepper, and jalapeño slices over the meats and cheese.

Finish with the remaining mozzarella in small patches so cheese coverage is generous but some toppings remain visible.

Slide the assembled pizza (on the peel or the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through, until the crust is deep golden and blistered and the cheese is bubbling and slightly browned.

If using parchment to transfer, you can leave it under the pizza for the first 5–7 minutes and then remove carefully with tongs to let the bottom crisp directly on the stone for the final minute or two.

Remove the pizza from the oven. Immediately sprinkle the dried oregano and crushed red pepper flakes over the top. Let rest 2–3 minutes to set.

Slice into 8 slices and serve hot. Offer extra Cajun Chef® hot sauce at the table for those who want more heat.