4 - 5 cups flour
2 TBS yeast
1 cup milk
3/4 cup water
1/2 cup olive oil
3 TBS honey
1 tsp salt
16 oz Alfredo sauce
1 lb. Louisiana crawfish
1/2 pound andouille sausage
1 tsp minced garlic
1 tablespoon fresh basil leaves
1/2 cup fresh spinach
1/2 cup fresh chopped mushrooms
1/2 cup diced heirloom tomatoes
2 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
For the dough:
Mix flour and yeast together.
Warm milk, water, salt, and honey in a saucepan on the stove. It should be warm enough to pull your finger out quickly, but not hot enough to scald you (about 105*).
Add warmed milk to flour, along with the olive oil, and mix into a dough.
Let set and rise 10 minutes.
Roll out and place on your lightly floured pizza pans, or cookie sheets.
For toppings:
Spread your alfredo sauce across your pizza dough.
Chop or slice your andouille sausage into smaller pieces and spread across the top of the pizza dough over the alfredo sauce. Do the same with the crawfish tails, spreading them across the pizza dough. (They should be cooked, not raw. Generally the ones you buy in a package from the store are already cooked.)
Now, chop up your basil leaves and mix with the spinach leaves, mushrooms, garlic, and heirloom tomatoes. Spread this across the pizza dough over the crawfish and andouille.
Sprinkle the cheese on top.
Once all the ingredients have been layered onto the pizza, place in oven at 425* for 8-12 minutes or until the crust is lightly browned.
Enjoy!
