Andouille Sausage And Mozzarella Pizza Food

CRAWFISH AND ANDOUILLE SAUSAGE PIZZA

Steps:

• Dough:
• In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges).
• Add the oil, flour, and salt. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water. Mix until the dough balls together and is shiny and elastic, about 5 minutes. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours. Punch the dough down and let it rise again, about another 2 hours. I prefer to make my dough early in the day for evening dinner or a day ahead.
• Sauce:
• Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes.
• 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. Heat the stones for at least 1 hour before baking pizzas.
• Assembly:
• Divide the dough into 4 equal portions. Roll out dough until very thin and cannot be rolled further. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges. 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. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza. Bake for 10 minutes in the 450 degree F oven. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes.
• Transfer the pizzas to a cutting board and slice. Arrange on a serving platter and serve.
• "Mangia, mangia".

ANDOUILLE SAUSAGE AND MOZZARELLA PIZZA

Steps:

• To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
• Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
• Preheat the oven to 450 degrees.
• For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
• Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
• Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE

Steps:

• Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
• Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
• Raise the oven temperature to 450 degrees F.
• Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

ANDOUILLE SAUSAGE AND PEPPER POUCH

Steps:

• Prepare a grill for medium-high heat.
• In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
• Place the pouch on the grill and cook for 30 to 35 minutes.