Friday, February 18, 2011

Crawfish Pizza

1 pizza dough, store bought or homemade
olive oil, for brushing
1 cup spaghetti sauce (I use garden veggie)
3 green onions, chopped
1 pound peeled crawfish tails
salt and pepper
cayenne to taste
mozzarella cheese
parmesan cheese
cream cheese
1 red onion, sliced
green olives, sliced
1 red or orange bell pepper, cut in strips
1 carton mushrooms
cornmeal, for dusting

Preheat the oven and a pizza stone at 450˚ F for 15 minutes. Roll out the pizza dough into a 12-14 inch round.  Lightly brush the dough with olive oil.  Heat the tomato sauce and season with salt and pepper. Take the prehated pizza stone out of the oven and dust with corn meal. Transfer the dough to the pizza stone. Spread the tomato sauce evenly over the crust.

In a skillet over medium heat, heat 1 tablespoon of olive oil. Add green onions and crawfish tails and season with salt and cayenne. Cook, stirring, about 2 minutes. Remove from the heat, drain liquids, and let cool.

In one skillet saute the bell pepper and mushroom together. Season with salt and black pepper. In another skillet, saute the red onions until caramelized.

Spread the crawfish mixture over the tomato sauce then top with the parmesan cheese. Add the bell pepper and mushrooms, then the caramelized onions. Add green olives. 

Add the mozzerella cheese. Scatter a few dollops of cream cheese all over. Sprinkle with oregano. Bake until the cheese is melted and the crust is browned, about 10-12 minutes. Remove from oven and let cool slightly before slicing.

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