Big Green Egg inspired Crawfish Pizza recipe from Steve and Traci in Louisiana

Big-green-egg-082-300x225 in Big Green Egg inspired Crawfish Pizza recipe from Steve and Traci in Louisiana and big-green-egg-recipes-contestThanks to Steve and Traci Munster from Covington, Louisiana for submitting this interesting Crawfish Pizza recipe.  Steve and Traci are the proud parents of two Big Green Eggs on which they frequently cook pizza.   For those of you who are in a no-crawfish zone, you can use shrimp as a substitute.  The crust was inspired by Chef Emeril.

If you have an original Big Green Egg recipe that you would like to submit in the Big Green Egg recipe contest, please email it to biggreeneggrecipes@outdora.com along with your name/location along with any pictures or information you would like included in your post.  The recipe with the most Facebook “likes” wins the official Big Green Egg cookbook and will have their recipe featured at the first annual Sonoma Eggfest.   Details for submission can be found here.

Crawfish-pizza-1-300x225 in Big Green Egg inspired Crawfish Pizza recipe from Steve and Traci in Louisiana and big-green-egg-recipes-contestIngredients For the Crust:

6 tablespoons plus 1 teaspoon extra-virgin olive oil

3 envelopes (3/4 ounce) active dry yeast

2 teaspoons sugar

2 cups warm water (about 110 degrees F.)

5 1/2 cups bread flour (or more as needed)

3 teaspoons fine salt

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

Instructions

Lightly oil a large bowl with 1 teaspoon of the oil and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, sugar, water, and 2

tablespoons of the oil, stir and let sit until foamy, about 5 minutes. Add the flour and the fine salt, and mix on

low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the speed to medium an

mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the remaining 1/4 cup flour.

Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen towel, and let rest in a

warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Crawfish Pizza Sauce:

½ Cup of butter

1 Pound of crawfish tails

½ tsp of cayenne pepper

2 shallots chopped

2 Pints heavy whipping cream

1 tsp of white pepper

1 tsp of paprika

Garlic powder to taste

1 bunch of finely chopped green onions

Sauté shallots and seasonings with butter, add whipping cream

cook for 10 to 15 minutes.

Spread a layer of sauce down on the pizza crust, sprinkle with

mozzarella cheese, finely chopped green onions, crawfish tails

and Egg till golden brown and cheese is bubbling.

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