Crawfish Gumbo Pizza

Ingredients:

• White Sauce:
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 3/4 cup heavy whipping cream
  • 1 tsp Creole seasoning
  • 1 tsp cornstarch
  • 1/2 cup freshly grated Parmesan cheese
• Pizza:
  • olive oil
  • 1 tbs butter
  • 8 oz andouille sausage, sliced into small pieces
  • 3/4 cup onion, diced
  • 3/4 cup green pepper, diced
  • 3/4 cup celery, diced
  • 1 tsp crawfish boil concentrate
  • 1 tbs Creole seasoning
  • 1 16oz package crawfish tails, thawed
  • 8 oz mozzarella, shredded
  • 8 oz fontina, shredded
  • 3 stalks Green onion, sliced
  • Louisiana hot sauce
• Pizza Dough:
  • 2 pizza dough's

Directions:

• Preheat oven to 500.
• In a small saute pan, melt the butter then add the garlic and cook for 30-60 seconds. Add the cream and creole seasoning and simmer for 5-6 minutes to thicken. Add cornstarch to help thicken and simmer for another few minutes. Stir in the Parmesan cheese until melted. Set aside and allow to cool.
• In a medium skillet, add a little oil and the the andouille sausage and cook for 5-6 minutes. Set aside.
• In the same skillet, add a tbs of oil & a tbs butter. Once melted, add the trinity and saute till soft and translucent, 5-7 minutes.
• Add the crawfish boil & creole seasoning, stir in. Add the crawfish and saute for 3-4 minute.
• Build the pizza by spreading a layer of the sauce, cheese, crawfish & trinity, andouille, then top with remaining cheese.
• Bake for 10 minutes or till the crust is crispy and the cheese melted.
• Top pizza with sliced green onions & a little Louisiana hot sauce.