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
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
My local grocery store keeps getting in slightly unusual seafood lately: different kinds of fish, squid, these crawfish (crayfish) and I keep buying it because 1. I like variety and 2. I’d like them to keep stocking unusual seafood so I want to make sure someone is buying it. So then I had to come up with a crawfish recipe on the the spur of the moment. There is a pizza place near where we live that also makes po’boys and other NOLA inspired foods. They don’t have any Creole or Cajun inspired pizzas but that always seemed like a mistake to me. Since I had the crawfish I thought I’d make my own pizza, one I wish they’d make. Obvously I needed andouille but the store didn’t have links, just the mini cocktail sized andouille so I bought that. It actually ended up being pretty cute on the pizza. I love when making do turns out for the best after all.