A cult favorite is back on the menu at Greenville Avenue Pizza Company. Sammy Mandell shares the crawfish boil pizza recipe to celebrate the seasonal crustacean.
Crawfish Boil Pizza is not only delicious, it’s indicative of GAPCo’s creativity and commitment to differentiation. This recipe isn’t difficult to create, but it requires a fair amount of prep time to enjoy each level of taste and texture sensation built in.• 155 grams Creole mustard cream sauce, see recipe below• 61 grams Andouille sausage cut into 14 quarter-inch bias slices then flash-seared in a hot sauté pan• 9 grams roasted garlic, Preheat oven to 550 F.
Roll out dough on a clean work surface to a 12-inch diameter. Stretch out dough on a lightly floured pizza peel. With a spoon or rubber spatula, spread Creole mustard sauce in an outward circular motion to one-quarter inch from the dough’s edge.Disperse toppings in following order: andouille sausage, boiled potatoes, spicy corn, roasted garlic and crawfish.
Place pizza on pan or slide from peel onto stone for 7 minutes or until crust is golden brown and cheese is bubbling. Halfway through the bake, rotate pizza 180 degrees for even browning.3 grams white wine vinegarCut potatoes into half-inch dice . Add potatoes to small stock pot, cover with cold water by 2-3 inches, then add white wine vinegar and salt. Place on stove and turn burner to high.Drain and cool with running cold water for 2 minutes then let dry on pan.CrawfishIn a small bowl, toss crawfish tails in crab boil spice and set aside.
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