Crawfish and Dill Pizza

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by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill

Yield: Makes 2 to 4 entrée servings

Course:
Theme:

Ingredients

  • 1 cup crawfish tails shelled
  • 1/2 cup caramelized onions
  • 1/2 cup asiago cheese grated
  • 1 cup parmesan cheese grated
  • 1 cup provolone cheese grated
  • 3 teaspoons extra virgin olive oil
  • 1 head of roasted garlic removed from skin and pureed
  • 1/2 cup dill
  • 1 large pizza dough

Directions

  1. Preheat your oven to 425 degrees.
  2. Roll out your pizza dough to the desired thickness. Spread the roasted garlic over the surface of the dough — this is your "sauce" for this pizza.
  3. Sprinkle the cheese evenly over the dough, then add the crawfish, onions and fresh dill. Lastly, drizzle extra virgin olive oil over the pizza.
  4. Bake for 10 - 12 minutes, or until the crust looks crispy and the cheese becomes lightly golden. Horst Pfeifer notes: The amount of each ingredient is to your own taste. With pizzas, really anything goes; however, sometimes the simpler things work better, as overcrowding the toppings can cause the ingredients not to heat through evenly, resulting in a soggy pizza with flavors that blend into a mush.

Tips/Techniques

This segment appears in show #2801. Recipe courtesy of Horst Pfeifer © 2003 Horst Pfeifer
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