Saturdays for the guys and I are typically pizza night. Whether we order in, go to our favorite pizza parlor or make our pizza from scratch it has become a weekend tradition. If I had to guess, I would say that we are not the only ones. Pizza…it’s a weekend thang right guys.
It’s funny though because when I think back to when the boys were itty bitty enjoying pizza was a lesson in patience and diplomacy. You see we had one monkey who looooved pizza and one who didn’t. Ironically, the monkey who loved pizza didn’t like French fries and vice versa. I know, we are a quirky foodie family. Fortunately, the boys are bigger and their taste buds have grown along with their feet. Personally, I long for those bygone days. Fussy food habits, little feet and all. Sigh…that’s a mom for you, wanting the kiddos to grow up yet stay babies.
So while DS and I were trying out our new Man Pans pizza pan the other night I came up with a flavor combination that would stir up some controversy. It was a nostalgic evening of “Eww…I’m not eating that!” only this time it was from both of the monkeys. What can I say, messing with the monkeys every once in a while is a must. The side-eye looks they give us are just what the funny bone ordered.
If you guys like jambalaya, which is simply a whole mess of ingredients with a nice kick of heat, then y’all will love this pizza. Not to mention it’s a great way to utilize some of those leftovers hanging around in the fridge. Don’t worry, the boys may have snarled their nose up at my new creation but it was taste tested by four other people (grown-ups that is) and they loved it! In a word it’s spicy. Add the crispy thin crust, thanks to our new perforated pan and you have a little slice of coastal southern heaven.
We hope that you guys have a wonderful Saturday evening of full of pizza, pranks and family fun!
Love and hugs,
Shari, Surferboy and The Monkeys
Spicy Jambalaya Pizza–Serves 6
Pizza Dough Adapted from KitchenAid Recipe
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 Carolina BBQ Spice Mix
3 tablespoons olive oil
10 large shrimp, peeled and deveined
1 cup chicken, cooked and shredded
1 andouille sausage link, sliced thin (I used Johnsonville)
6 ounces marinara sauce
5 ounces buffalo 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 Carolina BBQ 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.