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SmokingPit.com - The Scottsdale Santa Maria Style wood pit by Arizona BBQ Outfitters.

The Scottsdale
by Arizona BBQ Outfitters

Santa Maria Style Wood Pit
 



Smoke it and they will come!

Cajun Seafood Pizza
Peach Wood Fire Cooked

 

Welcome to my outdoor and BBQ recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Cooking on Cast Iron is a new genre to my site. Keep coming back as I will be adding more cast iron skillet, wok, griddle and Dutch oven cooks. All of which will have details and HD video. Cast iron cooking recipes at their best!

SmokingPit.com - BBQ Recipes, Smoked Meat recipes, Grilling and Dutch Oven Cooking.

 

Recipe Information

Ingredients:
Sauce

2 15 oz. Cans Tomato Sauce
2 Cloves Mined Garlic
1 Tsp. Oregano
1/4 Cup Diced Red Onions
1/4 Cup Shredded Parmesan Cheese
5 Basil Fresh Leaves

Pizza

1 Store Bought Pizza Dough (Garlic & Herb - Safeway)
Shredded Mozzarella Cheese
8 oz. Mozzarella Cheese Ball
1lbs. Large Shrimp (Peeled & De-Viened)
3/4 Stick of Unsalted Butter
1/2 Lbs. Bay Scallops
1/2 lbs. Dungeness Crab Meat
4.5 oz. Andouille Sausage
1/2 Red Bell Pepper Chopped
1/4 Red Onion Sliced
4 oz. Baby Bella Crimini Mushrooms
1 Tbsp. minced Garlic
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Mad Hunky Hot Ass Whang Rub
1/4 Cup Flour
Corn Meal

 


Header

 

 

Preparation:

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.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Making the sauce.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Sauteing the shrimp.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Shaping the dough.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Adding mozzarella.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Adding shrimp & bay scallops.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. The built pizza.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Hot off the cooker.

SmokingPit.com - Cajun Seafood Pizza recipe wood fire cooked on my Scottsdale Santa Maria style cooker. The money shot!

 

 

 

 

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