Best Crawfish Pizzas Recipes

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JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA



Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories     Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

  • To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
  • Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
  • Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
  • To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
  • To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

CRAWFISH AND ANDOUILLE SAUSAGE PIZZA



Crawfish and Andouille Sausage Pizza image

Provided by Food Network

Categories     main-dish

Time 5h10m

Yield 4 Servings

Number Of Ingredients 20

1 (1/4-ounce) package active dry yeast
1/2 teaspoon sugar
3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
1 tablespoon extra-virgin olive oil
5 cups bread flour (recommended: King Arthur)
1 teaspoon salt
Extra-virgin olive oil
1 (14-ounce) can tomato sauce
1/4 cup red wine
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 tablespoon butter
Polenta or cornmeal, for dusting the pizza peel
1 tablespoon extra-virgin olive oil, divided
1 1/2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese with jalapeno
1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
1/2 cup cooked crawfish

Steps:

  • Dough:
  • In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges).
  • Add the oil, flour, and salt. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water. Mix until the dough balls together and is shiny and elastic, about 5 minutes. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours. Punch the dough down and let it rise again, about another 2 hours. I prefer to make my dough early in the day for evening dinner or a day ahead.
  • Sauce:
  • Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes.
  • I use 2 ovens when I cook my pizzas, 1 oven is preheated to 450 degrees F with a "Hearth-kit" in it, and the other oven is preheated at 500 degrees F with a pizza stone. Heat the stones for at least 1 hour before baking pizzas.
  • Assembly:
  • Divide the dough into 4 equal portions. Roll out dough until very thin and cannot be rolled further. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges. Add 1/4 cup of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1-inch margin. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza. Bake for 10 minutes in the 450 degree F oven. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes.
  • Transfer the pizzas to a cutting board and slice. Arrange on a serving platter and serve.
  • "Mangia, mangia".

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