| Garlic and crayfish pizza | |
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| Servings: | Makes 2 pizzas |
| Ready in: | 1 hour, 25 minutes |
| Prep. time: | 1 hour, 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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A delicous excuse for pizza gluttony, again.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion of pizza dough
- 4 fat cloves of garlic, peeled and crushed
- 4 tablespoon of olive oil
- 180g prepared crayfish tails [crawfish tails]
- 2 x 150 g balls of mozzarella cheese
- 30 g pecorino cheese or parmesan cheese
- Freshly ground black pepper
Mise en place
- Make the pizza dough as instructed
- If using a pizza stone, pre-heat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Make 1 pizza per person
- Crush the garlic and add it to the crayfish tails together with 4 tablespoons of olive oil. Mix well and let the flavours mingle while the dough is pepared.
- Dust the work surface with yellow cornmeal
- Stretch or roll the dough into two thin rounds
- Sprinkle the stone with cornmeal
- Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
- Remove from the oven, flip and add the topping.
- Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side
- Tear the mozzarella into peices and scatter over the pizza.
- Add the crayfish tails, garlig and olive oil and a grind of black pepper.
- Top with the grated pecorino or parmesan and top with a drizzle of olive oil.
- Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
- Keep the fist pizza warm at the bottom of the oven whist you make the second.
- Serve hot
Variations
I chopped up a small roasted red pepper and added to this as I had one spare.