Ingredients Weight Measure
Ground beef 10 oz. 1-1/2 cups
Dehydrated onion 1 oz. 1-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 oz. 3 Tbsp.
Guldens® Spicy Mustard 4 oz. 1/4 cup
Ketchup 4 oz. 1/4 cup
Prepared pizza dough round, 14" 1 ea.
Cheddar/Monterey Jack cheese blend 5 oz. 1-2/3 cups
Pickle slices 24 ea.


  1. Brown ground beef in a medium saucepan over medium heat. When meat is cooked, add dehydrated onion and remove from heat. Note: Regular beef topping may be used along with added rehydrated dehydrated onions (important to use dehydrated onions for proper flavor). Use a ratio of 1 cup beef topping to 2 Tbsp. rehydrated dehydrated onions.
  2. Mix TABASCO® Green Jalapeño Pepper Sauce, mustard and ketchup in a bowl and set aside.
  3. Place the dough on an oiled pizza screen. Dock the dough well. Spread the toppings mixture on the dough, leaving a 1/2" border around the edge. Sprinkle the beef mixture over the toppings. Cover evenly with cheese. Bake in a preheated oven at 500°F for 12 minutes. Allow to cool slightly. Cut into 12 slices and top each slice with 2 pickle slices.

Yield: 1 14-inch pizza