Crawfish or Shrimp Pizza

• 6 oz. hot Italian Sausage, removed from casings and crumbled
• 3/4 cup pizza sauce (see recipe below)
• pizza dough (see recipe below)
• 1-1/4 cup grated smoked Gouda cheese
• 1 cup grated Pepper Jack or Monterey Jack cheese
• 1/2 lb. boiled crawfish or small boiled and peeled shrimp
• 1/2 cup chopped red onions
• 2 heads roasted garlic (see recipe below)
• 1/2 red bell pepper, sliced into thin rings
• 1/2 yellow bell pepper, sliced into thin rings
• chopped parsley
• chopped green onions
• red pepper flakes

Place a pizza stone in the oven and preheat the oven to 500° F at least 30 minutes before time to bake the pizza.

Brown sausage over medium heat, about 5 minutes.

Spread pizza sauce over the prepared dough (about 14 inches). Sprinkle grated cheeses over the sauce. Top with crawfish, sausage, onions and garlic cloves. Arrange pepper rings over the top.

Turn the oven down to 475° F and bake the pizza on the stone for about 7-10 minutes. Garnish with green onions, parsley and pepper flakes. Slice and serve hot.

For the pizza dough:

• 1 tsp active dry yeast
• 1/4 tsp sugar
• 1/4 cup water (105°-110° F)
• 1-1/2 cup all purpose flour (7.9 oz)
• 1/2 tsp salt
• 1/2 tbs olive oil
• 1/4 cup cold water

Combine yeast, sugar and warm water in a 1 cup liquid measure with pour spout. Stir to combine and let stand until foamy, about 5 minutes.

Place flour, oil and salt in food processor with metal blade, process about 5 seconds to combine. Scrape work bowl. Add cold water to yeast mixture, stir. With the machine running, add the yeast mixture in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, turn out and knead by hand for 2-3 minutes.

Form the dough into a ball and place in a 1 qt. ziploc bag. Press out the air and seal. Let dough rise in a warm place until double in size, about one hour.

Punch down the dough. It's best to let the dough rest for 30 minutes or more in a cool place, and you can store the dough in the refrigerator for up to 24 hours in a sealed ziploc bag. When you are ready to make the pizza, roll out the dough into a circle about 12 to 14 inches in diameter.

For the pizza sauce:

• 1 clove garlic, peeled
• 1 can (14-15 oz) tomatoes in thick sauce/juice
• 3 tbs tomato paste
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 tsp thyme

Drop garlic clove into running food processor with metal blade. Process 5 seconds. Add remaining ingredients, pulse 10-15 times to blend.

For the Roasted Garlic

• 2 heads garlic
• 1 tbs extra-virgin olive oil
• salt
• freshly ground black pepper

Preheat oven to 325° F. Line a small baking dish with foil.

Cut the top quarter off each head of garlic. Place cut side up on the dish. Drizzle with oil and season lightly with salt and pepper.

Turn the garlic cut side down. Roast about 1 hour, until the cloves are soft and golden brown. You can remove the tender cloves from the skin by squeezing the root end of the roasted heads.