As promised..some pictures of my crawfish etouffee pizza. Before I do though gotta give some credit to Gris Gris for the etouffee recipe I used. Based it off of an old thread where she posted hers.
To start though, the homemade pizza dough. Just a simple dough. I'd be happy to share the recipe.
Started with some dry active yeast, sugar, water and flour and let the yeast do its thing.
Added more flour until it came together as a sticky dough and kneaded it on a floured surface for 10 minutes.
Rolled it into a ball and placed in an oiled bowl and left it to rise for a couple hours
Next was onto the crawfish. Bought 4 lbs of boiled and was lucky enough to have my girlfriend peel them for me. Saved the fat and shells.
Put the shells, trinity, thyme, parsley, lemon slices and garlic into a pot and filled with water to make a crawfish stock.
Now onto the etouffe itself. Started with a stick of butter and some trinity and garlic
Once translucent I added in the crawfish fat and the crawfish stock
Next I added in the crawfish..which I'm just now realizing I forgot to photograph..oops
I chopped up some smoked sausage and rendered the fat out
Putting it together..rolled out dough, topped with the etouffee, sliced mozzarella, chopped parsley and green onions, sausage, and finished with some lemon juice.
Baked at 450 (shoulda gone a little bit hotter) for 15 minutes or so. I wasn't keeping track of time very well, instead I was looking at it and keeping an eye on the crust.
I made a second one also, which I think looked even better, but neglected to take a pic. Ah well.