SUPER RIVALRY PIZZA

 

Indianapolis Colts Toppings:
1 tablespoon corn oil
3 small new red potatoes, thinly sliced
4 ounces ground beef
1/4 cup red onion, chopped
1/4 cup canned corn
1/2 teaspoon salt
1/2 teaspoon original Tabasco® brand pepper sauce
1/2 cup shredded Monterey Jack cheese

 

New Orleans Saints Toppings:
1 tablespoon vegetable oil
1 celery stalk, thinly sliced
1/2 yellow bell pepper, coarsely chopped
1/4 cup yellow onion, chopped
4 ounces Andouille sausage or other spicy sausage, coarsely chopped
1/2 teaspoon original Tabasco® brand pepper sauce
1 cup shredded mozzarella cheese

Game Pizza:
1 14-ounce package prepared pizza crust, about 11-inches
1/2 cup pizza sauce
1 teaspoon original Tabasco® brand pepper sauce

Preheat oven to 450° F.

Prepare Indiana Colts Toppings: Heat oil in 10-inch skillet over medium-high heat. Add potato slices; cook until golden and potatoes are tender, stirring frequently. Remove to bowl. Cook ground beef and red onion in same skillet over medium-high heat until beef is well-browned, stirring occasionally. Stir in potato slices, corn, salt and Tabasco sauce; mix well. Set aside.

Prepare New Orleans Saints Toppings: Heat oil in 10-inch skillet over medium heat. Add celery, bell pepper and onion; cook about 5 minutes or until vegetables are just tender, stirring occasionally. Stir in sausage and Tabasco sauce; cook 3 minutes to heat through.

Assemble Pizza: Place pizza crust on large baking sheet. Combine pizza sauce and Tabasco sauce in small bowl. Spread pizza sauce on crust within 1/2-inch edge of crust. Top half of pizza with Indianapolis Colts toppings; sprinkle with shredded Monterey Jack cheese. Top other half of pizza with New Orleans Saints toppings; sprinkle with shredded mozzarella cheese. Bake 10 to 12 minutes or until crust is golden and cheese is melted.

Serves 6.