Southern · main

Crawfish and Andouille Sausage Pizza

Crawfish and Andouille Sausage Pizza reads richness 5.0, umami 4.9 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 3.8 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Richness 5.0 · Umami 4.9 · Salinity 4.7 · Sweetness 3.7 · Sourness 3.5 · Fruity 3.2 · Smoke 3.0 · Herbaceous 2.5 · Marine & Briny 2.4 · Funk & Ferment 2.4 · Bitterness 2.3 · Warm Spice 2.0 · Heat 1.9 · Nutty 1.5 · Earthy 1.4 · Citrus 1.1 · Floral 1.0

What's in it (20)

• 1 (1/4-ounce) package active dry yeast
• 1/2 teaspoon sugar
• 3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
• 1 tablespoon extra-virgin olive oil
• 5 cups bread flour (recommended: King Arthur)
• 1 teaspoon salt
• Extra-virgin olive oil
• 1 (14-ounce) can tomato sauce
• 1/4 cup red wine
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 tablespoon butter
• Polenta or cornmeal, for dusting the pizza peel
• 1 tablespoon extra-virgin olive oil, divided
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese with jalapeno
• 1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
• 1/2 cup cooked crawfish

Time & effort: about 1 hr (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 243.7 kcal, 10.7 g protein, 8.9 g fat, 29 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (30 steps)

1. In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water.
2. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges).
3. Add the oil, flour, and salt.
4. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water.
5. Mix until the dough balls together and is shiny and elastic, about 5 minutes.
6. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking.
7. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours.
8. Punch the dough down and let it rise again, about another 2 hours.
9. I prefer to make my dough early in the day for evening dinner or a day ahead.
10. Sauce:
11. Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes.
12. I use 2 ovens when I cook my pizzas, 1 oven is preheated to 450 degrees F with a "Hearth-kit" in it, and the other oven is preheated at 500 degrees F with a pizza stone.
13. Heat the stones for at least 1 hour before baking pizzas.
14. Assembly:
15. Divide the dough into 4 equal portions.
16. Roll out dough until very thin and cannot be rolled further.
17. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel.
18. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges.
19. Add 1/4 cup of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1-inch margin.
20. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses.
21. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza.
22. Bake for 10 minutes in the 450 degree F oven.
23. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish.
24. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes.
25. Transfer the pizzas to a cutting board and slice.
26. Arrange on a serving platter and serve.
27. "Mangia, mangia".
28. Cook's Note: The dough recipe will make 2 pizzas, the topping recipe will make 1 pizza, each pizza will feed 2 people.
29. A viewer, who may not be a professional cook, provided this recipe.
30. The Food Network Kitchens chefs cannot make representation as to the results.

Dishes with a similar flavor shape

• Hiroshima-yaki (Layered Cabbage, Noodle and Egg Okonomiyaki) — Japanese
• Pasta all'Amatriciana — Italian
• Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces — Latin American
• Currywurst — German
• Hallaca Caraqueña — Venezuelan

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.