Thread: New Sunday Crawfish Pizza

This Pizza is the best I have ever made. Growing up eating Crawfish we love them in anything. Bon Temps throws down about the best Boiled Crawfish I have ever ate but not on a Pizza. This method Crushes a restaurant Crawfish Pizza. Extra rich, bold - full of flavor goodness. Filling too. You don't want to go mow grass on a riding mower with a belly full of this Pizza, you find a recliner.



So I got up and turned on the Warming Drawer to the Proofing setting before even having a cup of coffee. Made coffee and now I can say I have developed a new clean & simple way to make Homemade Pizza Crust. This picture the two crusts are finished and that's all the mess.



I'm going to ask a friend to film and make a video for me on how to make your own Pizza Crusts at home with minimal effort and mess. I put the crust in the Proofing Drawer for 6 hours and in the second picture you can see how much it rose. The Lodge Cast Iron Pizza pan is huge so I put the very inflated crust on top to give a reference to sizes of each.



This is another totally new way to prep your cooking vessel or pan for making Homemade Pizza taste like a Pizzeria made it. I first oil the pan with Greek Olive oil then using the strainer as a sifter I dust the cornmeal over the oil. This does two things, the oil fries the outer bottom crust while the cornmeal totally prevents sticking.



I just turn the Crust right onto the center of the Cast Iron Pan from the bowl. If you put a little Olive oil on your hands first the crust will not stick to them or use a Scraper but don't tear it open, let it pull itself onto the pan's prepared surface. Staying with the "Finger Stretching Technique" I stretch the crust right out to the very edge. Now this is important - let the crust rise again for 1 hour before finishing the Pizza.



These are bag Crawfish from Walmart. I usually buy a Louisiana Crawfish product but these were in the freezer when my bride requested a Crawfish Pizza. You need to drain the water off well before topping the Pizza with them.



I hope you can see how much Alfredo sauce I have put on this crust. It is 1/2 a jar. Before you have a negative reaction when we ate the Pizza you could eat it like a normal slice of Pizza, just pick it up and Bite. The extra sauce is what puts this Pizza over the Top! I sprinkled the sauce lightly with granulated Garlic after spreading.



I was rushing so didn't take a picture of the cheese.......sorry but you can see I was super liberal with the Crawfish plus some canned Mushrooms and Purple Onion before topping with the same cheese ratios in my previous Pizza posts. I still used the Walmart Great Value Shredded Italian and shredded Mozzarella cheeses. At this point a sprinkled Tony's Seasoning lightly over the entire Pizza.



Alfredo sauce is oozing out from under the browned Cheeses. The topping are plentiful, the crust is airy as well as crunchy, the Crawfish are in every bite. Bake at 450 degrees for 20-22 minutes very low on the Oven Rack setting.



Get into this closeup shot so you can see the quality of Rise in the Crust. The Yeast flavor of the fresh baked crust with the Garlic Alfredo sauce, baked Cheeses browned to perfection finishing with the explosion of Crawfish tails with every bite, truly my Best Pizza Yet.

After making the Homemade Pizza Crusts this morning I rolled right into making fresh Persimmon Bread. Tomorrows coffee will be had with a treat for sure.

Wonder if you could get one here ready to eat ….just saying