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If your a pizza lover, your in
for a treat. My family devoured
this pizza and most of them do
not like spicy. Great flavor
with a hint of spicy.
Let's start by making the red sauce for the
pizza. I recommend doing this
the day prior to the cook so the
flavors have time to meld
together over night.
Place the
following into your blender.
2 15 oz.
Cans Tomato Sauce
1/4 Cup Chopped Red Onion
2
Cloves Minced Garlic
5 Fresh Basil Leaves
1
Tsp. Oregano
1/4 Cup Shredded Parmesan Cheese
Blend the contents on high for 10 seconds then
pour the sauce into a medium mixing bowl. Cover and
place in the fridge over night. This
will allow the flavors to meld
nicely together.
This cook was done in the
Scottsdale by Arizona BBQ
Outfitters. The wood used was
Peach wood. I ran
the cooker as hot as I could get
it Approximately 600 degrees. I
built my fire on the left side
of the pit and placed my pizza
stone on the left side grate.
Now lets get the pizza built. In
this recipe I used a store
bought pizza dough usually found
in the deli section of your
grocer. I went with a garlic
herb dough. Shake some flour on
a flat surface. In my case I
used a glass preparation surface
and then transferred the pizza
to a iron wood pizza peel.
Place your
dough on the flour and start
working the dough while turning
it over frequently. I like to
pick mine up and rotate it while
allow the weight and gravity to
stretch he dough as I work my
hands around the edges of the
dough. See the video for more
information.
Once the dough is shaped add
some corn meal to your pizza peel or baking
sheet. This will allow it to
slide off the peel or sheet onto
the pizza stone. If you do not
have a pizza stone simply cook
it on the baking sheet.
Once the dough has been
transferred to the Pizza peel or
baking sheet, it's time to
prepare the shrimp, scallops and
mushrooms. We will start with
the mushrooms. In a large
skillet, melt 1/2 stick unsalted
butter over medium high heat.
Add 4 oz. of Baby Bella Crimini
Mushrooms. Cook for 1 minute
then add 1 tbsp. minced garlic.
Continue cooking until the
mushrooms just start to soften.
Remove them from the pan and put
aside.
Once the mushrooms are out of
the skillet, place 4.5 oz. of
sliced Andouille sausage into
the pan. Cook the sausage 1
minute per side then remove from
the pan and set aside.
In a medium mixing bowl combine
the following:
1lbs. Large Shrimp (peeled &
De-Veined)
1/2 Lbs. Bay
Scallops
2 Tbsp. Extra Virgin
Olive Oil
Using your hands mix the seafood
with the oil so its thoroughly
coated with Olive oil. Add 2
Tbsp. Mad Hunky Hot Ass Whang
rub and thoroughly mix to coat
all of the seafood. If you don't
have the Mad Hunky Hot Ass Whang
rub you can use 1 Tbsp. Creole
Seasoning.
Place a skillet on the stove
over medium high heat and add
1/4 stick of unsalted butter.
Add the shrimp and cook for 1
minute then flip the shrimp. Add
in the bay scallops and cook for
1 minute. Once the shrimp and
scallops have cooked for 1
minute stir several times over
the course of 30 seconds. We
don't want to fully cook the
shrimp and bay scallops. We just
want them partially cooked.
Now lets build the pizza.
Pour
on a couple ladles of sauce and
spread it around evenly. Now add
a 1/2 the Dungeness crab meat.
Follow the crab with a nice
layer of shredded mozzarella
cheese. Lay on 1/2 of the red
bell pepper followed by
Mozzarella slices placed evenly
around the pizza. Add the
rest of the Dungeness crab meat
followed by the sautéed
mushrooms and the Andouille
sausage.
Evenly distribute the
shrimp and scallops around the
pizza. Add the remaining red
bell pepper and the red onion. I
like to put on some Pico De
Gallo (solid salsa). I used two
handfuls of store prepared Pico
De Gallo evenly distributed
around the pizza. I
followed this up with a very
thin layer of shredded
mozzarella as it will melt and
hold the topping on and
together.
It's cooking time. My Scottsdale
was at approximately 600 degrees
fehrienhight using a peach wood
fire. I place my pizza stone in
when I fired the cooker up. At
this point I sprinkled some corn
meal onto the hot pizza stone
and slid the pizza off of the
pizza peel and onto the pizza
stone. Close the lid and let it
cook approximately 16-18
minutes. Check it after 12
minutes just in case.
The pizza cooked quickly and
smelt amazing when I opened the
cooker door. You will see in the
pictures and in the video its a
thick meaty pizza and some will
want to use a fork to avoid a
mess. Not me... I was all in!
What a delicious twist on pizza.
If you do not want as thick of a
pizza you reduce the ingredients
by doing the following.
1/2 lbs. Large Shrimp
1/4 Dungeness Crab
1/4 Bay
Scallops
2.5 oz. Andouille
Sausage
This will save some money as
well. Personally I like to go
all out "Full Tilt Boogie"!
I hope you enjoyed this cook. |
