Ingredients Weight Measure
Olive oil, divided 2 Tbsp.
Yellow onion, 1/4" dice 1/4 cup
Green pepper, 1/4" dice 1/4 cup
Celery, 1/4" dice 1/4 cup
Garlic, minced 1 tsp.
Tomato, 1/2" dice 3/4 cup
Bay leaf 1 ea.
Dried thyme 1 tsp.
Tomato puree 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt pinch
Black pepper pinch
Chicken breast 8 oz.
Blackening seasoning 2 Tbsp.
Andouille sausage 1/2 cup
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Mozzarella cheese, part-skim, shredded 1-1/2 cups
Red beans, canned, rinsed 1/4 cup
Green onion, chopped 2 Tbsp.


  1. Preheat oven to 425°F.
  2. In a sauce pot over medium heat, sauté onions, green peppers, celery and garlic in 1 Tbsp. olive oil for 3-4 minutes. Add tomatoes, bay leaf and dried thyme. Cook for an additional 2 minutes. Add tomato puree and cook for an additional 3-4 minutes. Add TABASCO® Green Jalapeño Pepper Sauce and season with a pinch of salt and pepper. Set aside.
  3. Coat chicken with blackening seasoning. Sauté over high heat in 1 Tbsp. olive oil until almost cooked through. Allow to cool; then dice into 1/2" dice.
  4. Cut andouille sausage into 1/2" slices and sauté until almost cooked through. Set aside.
  5. 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 sauce on pizza dough. Next spread a layer of mozzarella cheese. Distribute chicken, andouille sausage and red beans evenly on top of cheese.
  6. Bake in oven for 10-12 minutes until crust is golden brown. Remove from oven and sprinkle with green onions.

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