When I think of New Orleans, I think of Jambalaya, gumbo, spicy sausage, and many, many other foods. As you may know, I have done many of these items. The trouble is I’m in the mood for pizza but still want New Orleans flavors. So, I used andouille sausage, crayfish, both tomato and Alfredo sauce, peppers, and onions. If that wasn’t enough, the crust is dusted with creole seasoning. I don’t use okra in gumbo, and I won’t use it on a pizza. I have some beliefs. What you get is a crispy thin crust and lots of flavor. I hope you like it.
1 package crust, thin style
1/2 teaspoon creole seasoning
1/2 cup pizza sauce
1/4 cup Alfredo sauce
1/2 pound mozzarella cheese slices
1/2 pound andouille sausage sliced thin
8 ounces crawfish
1/2 green pepper, sliced thin
1/2 red onion, sliced thin
1/4 cup black olives, sliced
20 basil leaves
Preheat oven to 425.
Sprinkle creole seasoning on crust.
Coat crust with pizza sauce.
Top pizza sauce with Alfredo sauce. Spread evenly.
Add cheese slices evenly.
Add sliced andouille evenly.
Add crawfish evenly.
Add green pepper, onion, and olives.
Place pizza in oven and bake for 13 -15 minutes.
Turn on broiler and broil until cheese starts to brown.
Remove from oven and let cool for 3 minutes and cut an serve.
3 Comments Add yours
This sounds good. How about a muffaletta pizza? —cheers
If you look on the blog there is a recipe for a Detroit style muffuletta pizza
Good man. I’ll check it out.