Cooking with Frank’s RedHot Cayenne Pepper Sauce

I have been a fan of Frank’s RedHot for a very long time. I have been using it to cook chicken, chicken, and some more chicken. Haha! Thanks to my newest cookbook, I realized that I could use Frank’s RedHot to cook other things like eggs and cinnamon buns! Yes, you read it right, cinnamon buns!

Get ready to spice things up with Cooking with Frank’s RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat! This new full-color, hardcover cookbook, goes beyond drizzling it on pizza and wings to show the endless possibilities of this bestselling sauce. Rachel Rappaport spent the better part of a year developing 65 new recipes for this cookbook using a variety of Frank’s sauces. After trying many of her recipes, I must agree- everything tastes better with Frank’s RedHot Cayenne Pepper Sauce!

The Cooking with Frank’s RedHot Cayenne Pepper Sauce cookbook features 50 recipes that are really easy to execute and to understand. It is not just a book about wings though I couldn’t help but to try the Classic Buffalo Wings recipe.

I also made the BBQ Chicken pizza recipe. It is so delicious that I really want to share it with you.

BBQ Chicken pizza

Published by Ulysses Press

Makes 4 to 6 servings (2 pizzas)

For store-bought crust
2 (1-pound) balls pizza dough
coarse-grain cornmeal for dusting

For homemade crust
1 cup warm water
1⁄4 teaspoon sugar
2 tablespoons active dry yeast
1⁄3 cup olive oil
2 3⁄4 cups flour
olive oil for greasing bowl
coarse-grain cornmeal for dusting

For pizza topping
1 cup Frank’s RedHot Kickin’BBQ Sauce, divided, plus more for drizzling
2 cups shredded mozzarella cheese
2 cups shredded, cooked chicken breast
1 cup fresh corn kernels
1 small red onion, halved and thinly sliced

1. Put a large pizza stone or baking sheet on the center rack in the oven. Preheat the
oven to 450°F or the temperature specified on the pizza dough package instructions.

To make the crust using store-bought dough

Prepare the dough according to package instructions.

To make the homemade pizza crust

1. Pour warm water into the bowl of a stand mixer or use a large bowl and a hand
mixer with a dough hook attachment. Add the sugar and yeast. Stir the mixture until
the yeast is dissolved. Stir in the olive oil. Add the flour. Use the dough hook and mix
until the dough becomes a smooth, elastic ball, about 5 minutes.

2. Coat the inside of a second large bowl with additional olive oil and place the
dough in the bowl, smooth side up. Cover tightly with plastic wrap and place in a
cold oven until doubled in size, about 40 minutes. Remove the plastic wrap and
use your fist to push down on the center of the dough. Fold the dough in half 4 or 5
times. Turn the dough over, folded side down, cover with plastic wrap, and place on
the counter to rise again. Wait until the dough has doubled in size, about 30 minutes.

3. Punch down the dough and transfer to a clean, floured surface. Divide the dough
in half and knead each half 4 or 5 times into a ball. Place one of the dough balls back
in the oiled bowl and cover with plastic wrap.

4. Place one dough ball on top of the floured surface and pat into a flattened circle
about 10 inches in diameter, cover lightly with plastic wrap, and let rest 5 minutes.
Then use a floured rolling pin to flatten and push the dough evenly out from the
center until it measures about 7 to 8 inches in diameter and is about 1⁄4 inch thick.
Lift the dough off the surface and center it on top of your fists. Rotate and stretch the
dough, moving your fists until they are 6 to 8 inches apart and the dough is several
inches larger. Then place your fists under the inside of the outer edge, and continue
to stretch the dough until it reaches about 12 inches in diameter. The dough will
drape down over your forearms. Start over if the dough tears or is see-through.

To assemble and bake the pizzas

1. Sprinkle a pizza peel lightly with cornmeal. Gently lay the stretched-out
homemade dough from half the recipe or the rolled-out dough from one ball of
store-bought pizza dough on the pizza peel. Spread the dough with Frank’s®
RedHot® Kickin’ BBQTM Sauce, leaving a 1⁄2-inch border around the outer edge of
the pizza. Cover the pizza with half the cheese, chicken, corn, and red onion. Drizzle
the pizza with more Frank’s® sauce.

2. Sprinkle a little cornmeal on the hot pizza stone or baking sheet. Gently slide
unbaked pizza off the pizza peel and onto the stone or baking sheet. Bake the pizza
for 10 minutes or until the crust is fully cooked and the cheese is melted. When the
pizza is done, use pizza peel to remove it from the oven. Slide the pizza off pizza peel
onto a flat surface to cool.

3. While the first pizza is cooling, repeat the entire process to make the second pizza.

Serve immediately.