Makes 8 to 10 servings
- Yellow cornmeal, for sprinkling
- ¼ cup butter
- 2 cloves garlic, minced
- ¾ cup heavy whipping cream
- 1 teaspoon Creole seasoning
- ½ cup freshly grated Parmesan cheese
- Easy Flatbread Dough (recipe follows)
- 1 (16-ounce) package andouille sausage, sliced
- 16 ounces cooked crawfish tails
- ½ pound peeled and deveined medium fresh shrimp
- 1 red bell pepper, thinly sliced
- ½ onion, thinly sliced
- 1 (8-ounce) package shredded mozzarella cheese
- 8 ounces fontina cheese, shredded
- Garnish: sliced green onion
- Preheat oven to 400°. Line 2 large baking sheets with parchment paper. Sprinkle generously with cornmeal.
- In a medium skillet, melt butter over medium heat. Add garlic, and cook for 30 seconds. Add cream and Creole seasoning; bring to a boil. Reduce heat, and simmer until mixture is slightly thickened, 5 to 6 minutes. Stir in Parmesan until melted. Let cool slightly.
- On a lightly floured surface, divide Easy Flatbread Dough in half. Roll half of dough into an 18x12-inch rectangle. Transfer dough to 1 prepared pan. Spread half of cream mixture onto dough, leaving a 1-inch border on all sides. Top with half of sausage, crawfish, shrimp, bell pepper, onion, and cheeses. Repeat with remaining dough and toppings.
- Bake until edges of crust are golden brown and cheese is melted, 18 to 20 minutes. Garnish with green onion, if desired. Serve immediately.
Easy Flatbread Dough
Makes 2 Flatbreads
- 1¼ cups warm water (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 1 tablespoon sugar
- 3½ cups all-purpose flour
- 2 teaspoons salt
- ¼ cup olive oil
- In a small bowl, stir together 1¼ cups warm water, yeast, and sugar; let stand until mixture is foamy, about 5 minutes.
- In the work bowl of a food processor, process flour and salt until combined. With processor running, slowly add yeast mixture and oil, processing until a smooth ball forms.
- Turn out dough onto a lightly floured surface, and knead until a smooth and elastic dough forms, 3 to 4 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
Find even more crawfish favorites in our March/April 2018 issue.