Recipe of the Week


Prep Time: 2½ Hours
Yields: 8–10 Servings

One of the great things about pizza is that it can be made fully from scratch or from prepared products available at your local grocery store. You can use the recipe provided below for the dough, sauce and toppings, or you can buy a prepared dough and sauce and pile on your favorite meats, veggies and cheeses.

Ingredients for Dough:
olive oil for greasing
1¾ cups water, heated to 110°F
1 tbsp sugar
¼ cup extra-virgin olive oil
5 cups all-purpose flour
4½ tsps instant yeast
2 tsps salt

Method for Dough:
Using olive oil, grease a large bowl then set aside. In a large measuring cup, combine water, sugar and ¼ cup olive oil and set aside. In the bowl of a standing mixer fitted with a dough hook, mix together flour, yeast and salt on low speed until combined. Slowly add water mixture then mix approximately 3 minutes or until dough is uniform in texture. Transfer dough to greased bowl, cover with plastic wrap and set in a warm place. Let rise approximately 1 hour or until doubled in size.

Ingredients for Sauce:
2 tbsps vegetable oil
½ cup diced onions
¼ cup minced garlic
1½ tsps dried oregano
¼ tsp red pepper flakes
2 tbsps tomato paste
1 (28-ounce) can crushed tomatoes
2 tbsps chopped basil
salt and black pepper to taste
granulated garlic to taste

Method for Sauce:
In a large saucepan, heat vegetable oil over medium heat. Add onions and minced garlic and sauté 3–5 minutes or until wilted. Add oregano and red pepper flakes and cook 30 seconds or until fragrant. Stir in tomato paste and cook until it begins to brown. Add tomatoes and simmer approximately 10 minutes. Remove from heat and add basil. Adjust seasonings to taste with salt, pepper and granulated garlic then set aside.

Ingredients for Assembly:
olive oil for greasing
flour for dusting
pizza dough (recipe above)
2 tbsps olive oil
1½ cups grated Parmesan cheese, divided
pizza sauce (recipe above)
½ cup thinly sliced bell peppers
½ cup thinly sliced onions
½ cup sliced mushrooms
1 cup thinly sliced andouille sausage
1 cup crawfish tails
½ cup crab claw meat
3 cups shredded Mozzarella cheese

Method for Assembly:
Preheat oven to 450°F. Evenly coat an 18”x13” rimmed baking sheet with olive oil and set aside. On a lightly floured work surface, use a rolling pin to roll dough into a 16”x12” rectangle. Transfer dough to prepared baking sheet and stretch to cover pan, pressing into corners. Brush dough with 2 tablespoons olive oil and cover with plastic wrap. Set in a warm spot for 20 minutes or until slightly risen. Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle with 1 cup Parmesan and bake 7–10 minutes or until cheese begins to melt. Remove baking sheet from oven and spoon sauce over pizza, leaving a 1-inch border. Bake 7–10 minutes or until sauce is deep red and steaming. Remove from oven and top with sliced onions, bell peppers, mushrooms, andouille, crawfish and crab. Sprinkle Mozzarella and remaining Parmesan cheese evenly over pizza and bake approximately 12 minutes or until cheese is golden brown. Remove pizza from oven and let rest 5 minutes before serving.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295