August 24, 2012
Crawfish & Andouille Pizza
1 cup crawfish meat (from about 2 lb steamed, whole crawfish)
20 cocktail-sized andouille sausages, halved lengthwise or left whole
1-1 1/2 cups finely shredded mozzarella cheese
14 sliced, pickled banana peppers
1/2 tablespoon Creole seasoning
Holy Trinity Pizza Sauce
Creole Spiced Pizza Dough
Prepare the dough according to the instructions in the dough recipe. Prepare the Holy Trinity Pizza Sauce.
Once the dough is ready, spread about 1/3 cup of sauce on each pizza. Sprinkle both pizzas with 90% of the cheese. Evenly divide and distribute the toppings. Sprinkle with the remaining cheese (this helps keep the toppings from shifting when you take the pizza out of the oven) then sprinkle with Creole seasoning.
Place on the preheated pizza stone and bake for 12-15 minutes or until the crust is lightly browned and the cheese is melted. Slice and serve immediately.
Yield: 2 pizzas