Ingredients Weight Measure
Brown sugar 1/2 cup
Ginger, powdered 1/2 tsp.
Nutmeg, ground 1/8 tsp.
Praline liqueur 3 Tbsp.
Bananas, under ripe, 1/4" slices 3 ea.
Dark rum 3 Tbsp.
TABASCO® brand Original Red Sauce 1/8 tsp.
Vanilla extract 1/4 tsp.
Orange zest, finely minced 1/2 tsp.
Butter, unsalted 3 Tbsp.
Pizza dough, prepared 10 oz.
Cornmeal 2 Tbsp.
Pecans, toasted, chopped 1/4 cup
Butter, unsalted, melted 2 Tbsp.
Sugar 2 Tbsp.
Cinnamon 1 tsp.
Crème fraîche 1/2 cup


  1. Preheat oven to 400°F.
  2. In a medium sauté pan, add sugar, ginger and nutmeg. Cook over low heat until sugar melts and then add praline liqueur. Bring sauce to a simmer and add bananas. Cook for 1-2 minutes, spooning the sauce over the bananas until they begin to color. Remove bananas to a plate, leaving the sauce in the pan.
  3. Add dark rum to sauce and simmer gently. (Be careful, the sauce will flame up). Cook until flame subsides (1-2 minutes). Add TABASCO® Sauce, vanilla, orange zest and 3 Tbsp. butter. Cook over low heat until sauce reduces to a thick caramel consistency. Remove from heat and reserve warm.
  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. Using a fork, poke holes all over dough.
  5. Bake 6-8 minutes until light brown. Remove from oven and spoon caramel sauce over pizza. Top with bananas and chopped pecans. Return to oven and bake another 3-4 minutes, until crust is golden brown.
  6. Remove pizza from oven and brush the crust with melted butter. Combine sugar and cinnamon and sprinkle crust with cinnamon sugar. Cut into slices and top each slice with crème fraîche.

Yield: 1 12-inch pizza, or 2-3 servings

Nutritional information per serving: 750 Calories, 6 g protein, 34 g fat, 90 g carbohydrates, 250 mg sodium, 80 mg cholesterol