Crawfish Flatbread

Crawfish Flatbread
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
  1. Preheat oven to 400°. Line 2 large baking sheets with parchment paper. Sprinkle generously with cornmeal.
  2. 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.
  3. 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.
  4. 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
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar; let stand until mixture is foamy, about 5 minutes.
  2. 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.
  3. 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


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