CRAWFISH & ANDOUILLE SAUSAGE PIZZA ($25,000 PIE)

INGREDIENTS:

• 1 baking steel

• 14-oz. dough ball

• 2 tbsp. polenta or cornmeal (for dusting the pizza peel)

• 1 tbsp. extra-virgin olive oil

• ¼ c. pizza sauce

• 1 c. shredded mozzarella

• ½ c. shredded pepper jack cheese

• ½ lb. andouille sausage

• 1 c. cooked crawfish, some left whole

• Drizzle of extra-virgin olive oil

• Lemon zest

• Fresh parsley, chopped

DIRECTIONS:

Remove the dough ball from the refrigerator and leave covered at room temperature until the dough warms to 65°F. Place a baking steel in the oven and preheat to 500°. Roll out the dough until very thin. Sprinkle ½ tsp. of polenta or cornmeal onto a pizza peel. Place the rolled-out dough onto the peel and spread olive oil all around the edge of the crust. (Avoid getting oil on the peel, or your pizza may stick when you try to put it in the oven.) Add about ¼ c. of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1” crust. Add mozzarella and pepper jack cheeses. Top with raw sausage and drizzle with olive oil.

Bake for 10 minutes or until edges are golden-brown. Remove the pizza from the oven and top with crawfish. Place the pizza back into the oven for an additional 2 minutes to heat the crawfish. Garnish with lemon zest, crawfish and parsley.