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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 5 2013

Spicy Jambalaya Pizza

1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
3 1/2 cups all purpose flour
1 teaspoon dry basil
1 teaspoon garlic salt
1 tablespoon cornmeal
1 teaspoon Cajun Spice Mix
3 tablespoons olive oil
10 large shrimp, peeled and deveined
1 cup chicken, cooked and shredded
1 andouille sausage link, sliced thin
6 ounces marinara sauce
5 ounces mozzarella cheese
1/4 cup red bell pepper, sliced thin
1/4 cup green bell pepper, sliced thin
1/4 cup onion, sliced thin

In a warm mixing bowl dissolve yeast in warm water. Add salt, olive oil, basil, garlic salt and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Mix on speed 2 for approx. one minute or until thoroughly combined.

Continue mixing, adding remaining flour 1/2 cup at a time until the dough clings to the hook and cleans the side of the bowl. Knead on speed 2 for approx. two more minutes.

Place dough in a greased bowl, turn to coat the top. Cover and let rise in a draft free warm place for approx. one hour or until the dough has doubled in size.

While the dough is rising, in two separate bowls combine 1/2 teaspoon Cajun Spice Mix with 1 1/2 tablespoons of olive oil. Coat the shrimp in one bowl and the chicken in the other. Set aside.

Once the dough has risen punch the dough down. Brush pizza pan with olive oil and sprinkle with cornmeal. Press dough across the bottom of the pan, forming a collar around the edge to hold toppings.

Coat the pizza dough with marina sauce, leaving a one inch edge of dough free. Add shrimp, sausage, chicken, vegetables and cheese.

Bake at 450 degrees for approx. 15-20 minutes.