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ANTONIO'S CAJUN PIZZA- Pizzarecipes.com

INGREDIENTS:

  • 3/4 LB HOT ITALIAN SAUSAGE OUT OF CASING
  • 1 TEASPOON MINCED GARLIC
  • 1/2 LB SMALL PRECOOKED TINY SHRIMP
  • 2 TABLESPOONS DICED SHALLOTS
  • 1/3 CUP DICED GREEN BELL PEPPER
  • 1/3 CUP DICED RED BELL PEPPER
  • 1 TABLESPOON DIJON MUSTARD
  • 1/4 TEASPOON BLACK PEPPER
  • 1 1/4 CUPS SHREDDED PEPPERJACK CHEESE
  • 1 TABLESPOON OLIVE OIL
  • 1 TABLESPOON CREOLE SEASONING
  • 1 TABLESPOON CAJUN SEASONING
  • 1 LARGE EGG 1/4 CUP MILK
  • 1/4 TEASPOON SALT
  • 1 1/4 CUP CRUSHED TOMATOES

SPREAD THE DOUGH OVER A 12' OR 13" PAN EVENLY AND LET RISE FOR 30 MINUTES.

IN A LARGE SKILLET OVER MEDIUM HEAT SAUTE THE SAUSAGE UNTIL A COLOR CHANGE AND THEN ADD THE SMALL SHRIMP AND SAUTE BLENDING FOR A FEW MINUTES. REMOVE FROM THE SKILLET TO A PAPER TOWEL TO DRAIN AND DRAIN THE SKILLET OF ALL FATS AND LIQUIDS. IN THE SAME SKILLET SAUTE THE GARLIC AND THE SHALLOTS IN THE OLIVE OIL FOR ABOUT 2 MINUTES STIRRING. ADD THE TOMATOES, SALT, PEPPER, CREOLE SEASONING, CAJUN SEASONING, MUSTARD, GREEN AND RED BELL PEPPERS AND BLEND AND SAUTE FOR ABOUT 5 MINUTES.

BEAT THE EGGS AND THE MILK TOGETHER AND ADD TO THE MIXTURE AND BLEND FOR ABOUT 10 MINUTES TO REDUCE A LITTLE. PREHEAT THE OVEN TO 425 DEGREES. SPREAD THIS MIXTURE OVER THE PIZZA EVENLY AND BAKE FOR ABOUT 8 MINUTES. REMOVE AND SPRINKLE THE CHEESE OVER THE PIZZA AND BAKE UNTIL THE BOTTOM IS BROWNED AND THE CHEESE HAS MELTED.

REMOVE AND LET COOL A MINUTE AND THEN SLICE AND SERVE.

OPTION: IF NOT HOT ENOUGH ADD A TEASPOON OF HOT PEPPER FLAKES WHEN

ADDING THE SEASONINGS.


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