Crawfish Pizza

Crawfish Pizza

Crawfish Pizza is a unique and delicious way to serve mudbugs this spring.

Crawfish Pizza
Serves 4
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  1. Fine yellow cornmeal
  2. 2 tablespoons unsalted butter
  3. 2 tablespoons all-purpose flour
  4. 1 cup heavy whipping cream
  5. ¼ cup sour cream
  6. 2 tablespoons Creole Seasoning, recipe follows
  7. 1 pound prepared pizza dough, let stand at room temperature for 45 minutes before using
  8. 1 cup shredded mozzarella cheese
  9. 1 cup shredded fontina cheese
  10. ½ pound asparagus, cut in 2-inch pieces
  11. ½ pound crawfish tail meat
  12. ¼ pound tasso ham, thinly sliced
  13. Garnish: fresh basil
  1. Preheat oven to 400°. Sprinkle cornmeal on a 13x9-inch rimmed baking sheet.
  2. In a medium saucepan, melt butter over medium-high heat. Stir in flour, whisking until smooth; stir in cream and sour cream; stirring frequently. Bring to a boil, and stir until sauce thickens, about 5 minutes. Add Creole Seasoning, stirring until combined. Remove from heat.
  3. On a lightly floured surface, roll out pizza dough to fit prepared pan. Gently place dough onto pan; top with cream mixture. Top with cheeses, asparagus, crawfish, and tasso. Bake until crust is golden and cheese is hot and bubbly, about 20 minutes. Garnish with basil, if desired.
Louisiana Cookin
Creole Seasoning
Serves 5
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  1. 1 tablespoon paprika
  2. 1½ teaspoons onion powder
  3. 1½ teaspoons garlic powder
  4. 1½ teaspoons dried oregano
  5. 1½ teaspoons dried thyme
  6. 1½ teaspoons cayenne pepper
  7. 1½ teaspoons kosher salt
  8. 1½ teaspoons ground black pepper
  1. In a small bowl, combine paprika, onion powder, garlic powder, oregano, thyme, cayenne, salt, and pepper. Transfer to a clean jar. Seasoning mixture keeps up to 6 months.
Louisiana Cookin



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