Crawfish Boil Pizza with Side Salad

Instructions

1. 1

   Prepare the toppings. Boil the small red potatoes in salted water for 10-15 minutes until just tender. Drain, cool slightly, and slice into 1/8-inch thick rounds. Set aside.

2. 2

   Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it on a middle rack in the oven to heat up for at least 45 minutes.

3. 3

   Make the creamy Cajun sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Whisk in the all-purpose flour and cook for another minute to form a light roux. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 3-4 minutes, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, and black pepper. Set aside.

4. 4

   Assemble the pizza. On a lightly floured surface, stretch or roll out the pizza dough to a 12 to 14-inch circle. Transfer the dough to a piece of parchment paper on a pizza peel or the back of a baking sheet. Brush the outer edge of the crust with olive oil.

5. 5

   Spread the creamy Cajun sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle about half of the mozzarella cheese over the sauce. Evenly arrange the sliced potatoes, andouille sausage, corn kernels, and crawfish tails over the cheese. Top with the remaining mozzarella cheese.

6. 6

   Bake the pizza. Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If not using a stone, bake on a baking sheet.

7. 7

   Garnish and serve. Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with freshly sliced green onions. Slice and serve immediately.