Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza peel, dust it with 1–2 tablespoons of flour or cornmeal.

Shape dough

On a lightly floured surface, use your hands to gently stretch or roll the dough into a 12–14" round, leaving a slightly thicker 1/2"–3/4" rim for the crust. Transfer the shaped dough to the floured peel or a parchment-lined baking sheet if not using a peel.

Brush the outer 1/2" of the dough lightly with 1 tablespoon olive oil to promote browning.

Sauce & Cheese

Sauce

Spread 1 cup of LIT Red Sauce evenly over the dough, leaving the oiled crust exposed (about 1/2" margin). Use the back of a spoon to create an even layer about 1/8" thick.

Cheese

Evenly distribute 2 cups of shredded whole-milk mozzarella over the sauce, covering most of the pizza but leaving the rim clear.

Sprinkle 2 teaspoons grated Parmesan lightly over the cheese if using.

Meats & Produce

Arrange meats

Distribute the 3 oz sliced City Pork Andouille across the pizza in even pieces. Place 12 pepperoni slices on top in a single layer, spacing them evenly so juices and oils can render while baking.

Add vegetables

Scatter the thinly sliced half a small red onion (adjust to taste), the sliced green bell pepper, and the thinly sliced jalapeño across the pizza. Arrange so heat is distributed evenly; omit jalapeño seeds if you prefer milder heat.

Bake & Finish

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is blistered and golden and the cheese is bubbly and showing light browning.

Rest and dress

Remove pizza from the oven and let rest 2 minutes. Drizzle 2 teaspoons Cajun Chef Hot Sauce evenly over the top in a light zigzag; add more to taste. Finish with 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes if you like extra heat.

Slice into 8 pieces and serve immediately.