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1
Preheat the oven to 475 degrees F. If available, place a baking stone on the lower rack of the oven to preheat.
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2
Remove the dough from the bowl and punch down.
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3
Place on a lightly floured work surface and let rest for 10 minutes.
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4
In a skillet, cook the sausage over medium-high heat until browned, about 5 minutes.
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5
Drain on paper towels.
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6
Shape the dough into a large 14-inch round.
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7
Lightly dust a baker's peel with the cornmeal and center the dough on top.
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8
(Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
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9
Spread the sauce evenly over the top of the dough, leaving a 1/2-inch border.
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10
Evenly sprinkle the cheese over the sauce, and top with the crawfish, cooked sausage, onions, and garlic cloves.
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11
Arrange the pepper rings decoratively over the top.
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12
Transfer to the hot baking stone with a fluid sliding motion (alternatively, place the pizza on the baking sheet in the oven) and cook until the crust is golden brown and the cheese is melted, about 10 minutes.
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13
Remove from oven and garnish with the parsley, green onions, and pepper flakes.
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14
Slice and serve hot or at room temperature.
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15
In a large bowl, combine the water, yeast, 1 tablespoon of oil and sugar and stir to combine.
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16
Let sit until the mixture is foamy, about 5 minutes.
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17
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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18
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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19
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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20
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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21
Place the dough in the bowl and turn to oil all sides.
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22
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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23
Use as directed.
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24
Yield: 1 large pizza crust, or 2 medium pizza crusts
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25
2 heads garlic
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26
1 tablespoon extra-virgin olive oil
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27
Salt
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28
Freshly ground black pepper
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29
Preheat the oven to 325 degrees F. Line a small baking dish with aluminum foil.
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30
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish.
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31
Drizzle with oil and season lightly with salt and pepper.
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32
Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
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33
Let sit until cool enough to handle
