Ingredients Weight Measure
Roasted red peppers, pureed 3/4 cup
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Ginger, minced 1 Tbsp.
Jerk seasoning 1 tsp.
Lime juice 2 Tbsp.
Peanut oil 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Salt pinch
Black pepper pinch
Shrimp, shelled and deveined 1/2 lb.
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Mozzarella cheese, shredded 1-1/2 cups
Pineapple, 1/2" dice 1/4 cup
Red onion, sliced 1/4 cup
Green pepper, 1/2" dice 1/4 cup
Cilantro, chopped 2 Tbsp.


  1. Preheat oven to 425°F.
  2. Combine roasted red pepper puree, TABASCO® SWEET & Spicy Pepper Sauce and ginger. Set aside.
  3. Combine jerk seasoning, lime juice, peanut oil, TABASCO® Green Jalapeño Pepper Sauce, salt and pepper. Add shrimp and toss to coat. Grill or sauté shrimp until cooked about halfway through.
  4. On a flat work surface, flatten pizza dough into a 14" circle, leaving a 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Spread an even layer of roasted red pepper sauce on pizza dough. Next spread a layer of mozzarella cheese. Distribute shrimp, pineapple, red onions and green peppers evenly on top of cheese.
  5. Bake in oven for 12-15 minutes until crust is golden brown. Remove from oven and top with cilantro.

Yield: 1 14" pizza, or 2-3 servings