Shelly's Recipe

LOW COUNTRY PIZZA

Category: Pizza

1 (12 inch) pizza crust
Olive oil to mist or brush on crust
2 tbsp unsalted butter
1/2 lbs Andouille Sausage, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tbsp Cajun seasoning
1 cup crushed tomatoes
1 1/2 cups whole kernel corn
1 cup shredded Cheddar Cheese
1 1/2 cups boiled crawfish tail meat
1 1/2 cups peeled salad shrimp, cooked
1 cup Swiss Cheese, shredded
1/2 cup sliced fresh okra
1/3 cup chopped fresh parsley

Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place the pizza crust on the parchment-lined pan. Mist the crust and rim with olive oil.

Melt the butter in a large non-skillet, cook the sausage, onion, celery and green pepper until sausage is thoroughly cooked and vegetables are tender. Add seasoning, tomatoes and corn. Simmer 3 minutes. Spread crust with the Cheddar Cheese, followed by the sausage and tomato mixture. Top with crawfish and shrimp arranged evenly over the pizza. Sprinkle with Swiss Cheese. Arrange sliced okra over the top. Reduce oven temperature to 425.

Keeping pizza on the pan, bake for 12 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 2-3 additional minutes. Remove from the oven and top with fresh parsley.