Cajun Pizzas

Cajun pizza
Cajun Pizzas
Makes 2 (12- to 15-inch) pizzas
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  1. 3 tablespoons butter, divided
  2. 1 tablespoon olive oil
  3. 1 pound medium fresh shrimp, peeled and deveined
  4. 1 teaspoon Creole seasoning
  5. 1 (8-ounce) package sliced fresh baby portobello mushrooms
  6. 1 onion, thinly sliced
  7. 1 red bell pepper, thinly sliced
  8. 1 tablespoon minced garlic
  9. 2 (12-ounce) packages smoked andouille sausage
  10. Grilled Pizza Crusts (recipe follows)
  11. Easy Pizza Sauce (recipe follows)
  12. 4 cups shredded Havarti cheese, divided
  1. In a large skillet, melt 1 tablespoon butter with oil over medium heat.
  2. Sprinkle shrimp with Creole seasoning, tossing to coat. Add shrimp to skillet, and cook for 2 minutes or just until pink. Remove from skillet, and set aside.
  3. In same skillet, melt remaining 2 tablespoons butter; add mushrooms, onion, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes or until tender.
  4. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  5. Grill sausage, covered with grill lid, for 5 minutes per side or until browned. Cut into ¼-inch-thick slices; set aside.
  6. Top cooked side of each Grilled Pizza Crust with desired amount of Easy Pizza Sauce, 1 cup cheese, shrimp, mushroom mixture, and sausage. Sprinkle with remaining 2 cups cheese.
  7. Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Serve immediately.
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Grilled Pizza Crusts
Makes 2 (12- to 15-inch) crusts
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  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ½ cup extra-virgin olive oil, divided
  7. Yellow cornmeal
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
  2. In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
  3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
  4. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
  5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  6. Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
  7. Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
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Easy Pizza Sauce
Makes about 3 1/2 cups
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  1. 2 tablespoons butter
  2. ½ cup chopped onion
  3. 1 (28-ounce) can crushed tomatoes
  4. 1 tablespoon dried oregano
  5. 1 teaspoon sugar
  6. 1 teaspoon garlic powder
  7. ½ teaspoon salt
  8. ¼ teaspoon crushed red pepper
  1. In a medium saucepan, melt butter over medium heat. Add onion, and cook for 5 minutes or until tender. Stir in tomatoes and all remaining ingredients, and bring to a boil. Reduce heat, and simmer for 20 minutes. Let cool for 30 minutes before using. Cover and refrigerate for up to 3 days.
  1. This recipe makes enough sauce for 4 to 5 pizzas.
Paula Deen Magazine