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dough Italian sausage tomato sauce Gouda cheese pepper crawfish red onions garlic red bell pepper yellow bell pepper parsley green onions red pepper warm active dry yeast sugar flour extra-virgin olive oil salt
Viewed: 51 - Published at: 4 years agoIngredients
- Basic Pizza Dough, recipe follows
- 6 ounces hot Italian sausage, removed from casings and crumbled
- 3/4 cup tomato sauce
- 1 1/4 cups grated smoked Gouda cheese
- 1 cup grated Pepper Jack or Monterey Jack
- 1/2 pound crawfish tails or small boiled and peeled shrimp
- 1/2 cup chopped red onions
- 2 heads roasted garlic, cloves squeezed out, recipe follows
- 1/2 red bell pepper, cut into thin rings
- 1/2 yellow bell pepper, cut into thin rings
- Chopped parsley leaves, garnish
- Chopped green onions, garnish
- Red pepper flakes, garnish
- 1 cup warm (110 degrees F) water
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon sugar
- 3 cups bleached all-purpose flour
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon salt
Method
- Preheat the oven to 475 degrees F. If available, place a baking stone on the lower rack of the oven to preheat.
- Remove the dough from the bowl and punch down.
- Place on a lightly floured work surface and let rest for 10 minutes.
- In a skillet, cook the sausage over medium-high heat until browned, about 5 minutes.
- Drain on paper towels.
- Shape the dough into a large 14-inch round.
- Lightly dust a baker's peel with the cornmeal and center the dough on top.
- (Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
- Spread the sauce evenly over the top of the dough, leaving a 1/2-inch border.
- Evenly sprinkle the cheese over the sauce, and top with the crawfish, cooked sausage, onions, and garlic cloves.
- Arrange the pepper rings decoratively over the top.
- Transfer to the hot baking stone with a fluid sliding motion (alternatively, place the pizza on the baking sheet in the oven) and cook until the crust is golden brown and the cheese is melted, about 10 minutes.
- Remove from oven and garnish with the parsley, green onions, and pepper flakes.
- Slice and serve hot or at room temperature.
- In a large bowl, combine the water, yeast, 1 tablespoon of oil and sugar and stir to combine.
- Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
- Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
- Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
- Place the dough in the bowl and turn to oil all sides.
- Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as directed.
- Yield: 1 large pizza crust, or 2 medium pizza crusts
- 2 heads garlic
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Preheat the oven to 325 degrees F. Line a small baking dish with aluminum foil.
- Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish.
- Drizzle with oil and season lightly with salt and pepper.
- Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
- Let sit until cool enough to handle
- Yield: 2 heads garlic
