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Recipe

Crawfish and Hot Sausage Pizza

  • Yield: 1 large pizza

Ingredients

  • Basic Pizza Dough
  • 6 ounces hot Italian sausage, removed from casings and crumbled
  • ¾ cup Emeril’s Kicked Up Tomato Sauce, Emeril’s Roasted Gaaahlic Sauce, or other sauce
  • 1 ¼ cups grated smoked Gouda cheese
  • 1 cup grated Pepper Jack or Monterey Jack cheese
  • ½ pound crawfish tails or small boiled and peeled shrimp
  • ½ cup chopped red onions
  • 2 heads roasted garlic, cloves squeezed out, recipe below
  • ½ red bell pepper, cut into thin rings
  • ½ yellow bell pepper, cut into thin rings
  • Chopped parsley, garnish
  • Chopped green onions, garnish
  • Crushed red pepper, garnish

Directions

  • Preheat the oven to 475° F. If available, place a baking stone on the lower rack of the oven and preheat to 475° F. Remove the dough from the bowl and punch down. Place on a lightly floured work surface and let rest for 10 minutes. In a skillet, cook the sausage over medium-high heat until browned, about 5 minutes. Drain on paper towels. Shape the dough into a large 14 inch round. Lightly dust a baker’s peel with the cornmeal and center the dough on top. (Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.) Spread the sauce evenly over the top of the dough, leaving a ½-inch border. Evenly sprinkle the cheese over the sauce, and top with the crawfish, cooked sausage, onions, and garlic cloves. Arrange the pepper rings decoratively over the top. Transfer to the hot baking stone with a fluid sliding motion (alternatively, place the pizza on the baking sheet in the oven) and cook until the crust is golden brown and the cheese is melted, about 10 minutes. Remove from oven and garnish with the parsley, green onions, and pepper flakes. Slice and serve hot or at room temperature.

  • Roasted Garlic 2 heads of garlic 1 tablespoon extra-virgin olive oil Salt Freshly ground black pepper Preheat the oven to 325F. Line a small baking dish with aluminum foil. Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Let sit until cool enough to handle Yield: 2 heads garlic