Crawfish Boil Pizza

1. 1
   prep · ~70 min

   Make the pizza dough.

   1.In a small bowl, dissolve yeast and sugar in 1 cup warm water. Let sit for 5 minutes until foamy.

   2.In a large bowl, combine flour and salt. Add yeast mixture and olive oil.

   3.Knead by hand on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes.

   4.Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

   TIPDough is ready when it springs back slowly when poked. If it springs back fast, let it rise longer.
2. 2
   boil · ~12 min

   Boil the potatoes and corn.

   1.Bring a pot of water to a rolling boil. Add a pinch of salt.

   2.Add halved baby potatoes and boil for 8-10 minutes, or until fork-tender. Remove with a slotted spoon and set aside.

   3.Add the ear of corn to the same boiling water and cook for 3 minutes. Cool under running water, then cut kernels off the cob.
3. 3
   saute · ~6 min

   Sauté the sausage and aromatics.

   1.Place a large skillet over medium heat. Add sliced andouille and cook until the edges are browned and the fat has rendered, about 4-5 minutes.

   2.Add minced garlic to the pan and sauté for 30 seconds until fragrant. Remove the skillet from heat.

   3.Stir in the cooked crawfish tails just to warm them through. Set the mixture aside.

   TIPDon't overcook the crawfish here; they'll finish cooking in the oven.
4. 4
   prep · ~15 min

   Preheat the oven and prepare the crust.

   1.Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.

   2.Punch down the risen dough and transfer to a floured surface. Roll out into a 14-inch circle or rectangle.

   3.Carefully transfer the dough to a floured pizza peel or an inverted baking sheet dusted with cornmeal.

   TIPStretch the dough slightly larger than you want; it will shrink back a little.
5. 5
   mix · ~2 min

   Mix the Cajun cream sauce.

   1.In a small bowl, mix the softened cream cheese with half of the Cajun seasoning, hot sauce, and lemon zest. Stir until smooth and spreadable.
6. 6
   assemble · ~4 min

   Assemble the Crawfish Boil Pizza.

   1.Spread the cream cheese mixture evenly over the pizza dough, leaving a 1-inch border for the crust.

   2.Sprinkle half of the shredded mozzarella over the sauce.

   3.Top evenly with the boiled potatoes, corn kernels, sausage-crawfish mixture, and remaining mozzarella.

   4.Drizzle the lemon juice and sprinkle the remaining Cajun seasoning over the top.

   5.Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven.

   TIPDon't overload the center of the pizza or it will be hard to transfer. A light, even distribution is best.
7. 7
   bake · ~15 min

   Bake the pizza until golden and bubbly.

   1.Bake for 12-15 minutes, or until the crust is deeply golden and the cheese is bubbling with brown spots.

   2.Check the bottom of the crust by lifting it with a metal spatula — it should be crisp and browned.

   TIPFor an extra-crispy bottom, bake the pizza on the lowest oven rack.
8. 8
   garnish · ~1 min

   Garnish with fresh scallions, parsley, and a squeeze of lemon.

   1.Remove the pizza from the oven and immediately scatter the sliced scallion greens and chopped parsley over the top.

   2.Add an extra squeeze of fresh lemon juice and a dash more hot sauce if desired. Slice into 8 pieces and serve immediately.

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