Recipe courtesy of Emeril Lagasse
Total:
2 hr
Prep:
30 min
Inactive:
1 hr 20 min
Cook:
10 min
Yield:
1 (12-inch) pizza, serving 2 to 3
Level:
Intermediate

Ingredients

  • 1/2 recipe pizza dough, recipe follows
  • Cornmeal, for dusting
  • Olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon dried Italian seasoning
  • 1 cup ricotta cheese
  • 1/2 cup coarsely grated Parmesan
  • 1/2 cup cooked crawfish tails
  • 1/2-pound fresh mozzarella, sliced
Basic Pizza Dough:
  • 2 teaspoons sugar
  • 1 cup warm water (110 degrees F)
  • 1/4 cup lard or vegetable shortening
  • 3 to 4 cups all-purpose flour
  • 2 teaspoons salt
  • Olive oil
  • 1 package active dry yeast

Directions

Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.

Roll dough into a 12-inch circle, about 1/2-inch thick. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel.

Brush dough with olive oil. Smear minced garlic over dough. Top with Italian seasoning, ricotta, Parmesan, crawfish tails, and sliced mozzarella.

Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown.

Basic Pizza Dough:

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

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