Crayfish pizza? What in the wide world of sports is going on? This is a lesser known New Orleans dish. I was at Crosby’s Crabs, and they just happened to have a bag of crawfish in the display case; you know, the ones out of the shells so you don’t have to spend an hour cleaning them. That said, this dish has the creole and garlic flavor you expect from a New Orlean dish. I hope you like it. (Now, my wife wanted hers on zucchini noodles but said the pizza was better, but do what you want.)
2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium white onion, diced
3 cloves garlic, minced
2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
16 ounces crawfish tails, cleaned
1/4 cup white wine
1 cup cream
1 teaspoon lemon juice
2 tablespoons green onion
1/4 cup chopped parsley
1 cup Parmesan cheese, divided
1 3/4 cup flour
3/4 cups plus 1 teaspoon water
1 teaspoon yeast
1/2 teaspoon sugar
1/4 teaspoon salt
Olive oil to coat
Preheat oven to 425.
Mix flour, salt, sugar, and yeast and stir together.
Add water and mix until combined; coat with olive oil. Cover and let rise.
In a large skillet on medium heat, add butter and oil.
Add onions and cook for 4 minutes.
Add garlic and creole seasoning; cook until spices bloom, about 3 minutes.
Add cayenne, wine, and lemon juice.
Add parsley and green onions.
Add 1/2 of the parmesan cheese and cream and cook for 8 minutes.
Par bake pizza crust for 5 minutes at 425.
Coat crust with sauce and add crawfish and more parmesan cheese.
Bake for 14-18 minutes or until brown and crusty.
Remove from oven, cut and serve.
Serve with Parmesan and parsley.