I’ve recently become obsessed with all things N’awlins. I know that a local to New Orleans would shun me for using that word, and probably for making this pizza…but, oh well. I’ve never actually been to New Orleans, but it is definitely on my to-do list for this year. The food, the culture, the history…I think that it is easily one of the most unique and decorated cities that America has to offer. When I think of the food in Louisiana, I think a lot of spice and a lot of flavor. I wanted to take some of the common ingredients of gumbo, and make them into something portable and worthy of its flavor. So, I decided on a New Orleans Gumbo Pizza of course. Matt and I could not get over how good this was! Not as good as a big bowl of authentic New Orleans gumbo, but it’s nothing to throw in the swamp, that’s for sure! Ok, I’ll stop with the cheesy tourist chatter now. Hope you enjoy!
- 1 ball of frozen pizza dough
- 1/2 cup cooked shrimp, large diced
- 1 medium chicken breast, sautéed and sliced thin
- 6 oz andouille sausage, sliced in 1/2 inch rounds
- 3 cups shredded monterey jack cheese
- 1/2 a medium onion, diced
- 1 green bell pepper, diced
- 1/2 cup okra, sliced in 1/2 inch rounds
- 1 6 oz can of tomato sauce
- 2 tbsp of tomato paste
- 1/4 cup of white wine
- dash of cayenne pepper
- 1/4 tsp thyme
- salt and pepper to taste
- Place a pizza stone on the middle rack of your oven and preheat to 450 degrees F.
- While the oven is warming up, you can begin to prepare the sauce and toppings.
- In a medium sauté pan, heat about a tablespoon of olive oil over medium-low and sauté the onions, garlic, bell pepper, and okra until soft, about 5 minutes. Remove from pan and set aside until you’re ready to top the pizza.
- Place the same pan back on medium-low heat, and add the tomato sauce, paste, and wine. Stir to combine and reduce until pizza sauce consistency, about 5 minutes. Add the cayenne pepper, thyme, and about a half a tsp of salt and pepper. Set aside.
- Dust a counter with the 2 tablespoons flour. Roll the dough into a 13- to 15-inch diameter round and transfer to your hot pizza stone that was preheating in the oven.
- Top the pizza first with the sauce, leaving about an inch around the edges.
- Add half of the cheese, then the sautéed vegetables and meats, then the rest of the cheese.
- Bake for 15 minutes, until crust is crispy and cheese is melted.
- Let the pizza cool for 5 minutes before slicing!
Ben
Saturday 10th of October 2015
Nice recipe. Hard to get monterey jack cheese and andouille sausage in Australia so I used mozzarella and chorizo sausage instead. Worked great!
Paige
Saturday 10th of October 2015
I'm glad you liked it, Ben! Those substitutions sound great!
Alexandra (Figs & Feta)
Monday 16th of February 2015
Hi Paige! This pizza looks delicious and what a great combination of flavors- especially the okra! YUM!
Paige
Monday 16th of February 2015
It was truly delicious, Alexandra!
Sarah D.
Monday 16th of February 2015
Great idea, Paige! This pizza looks yummy and creative, and that's coming from a true Cajun! I'm from Lafayette, which is 2 hours northwest of NOLA. When you plan on taking a trip down to NOLA, make sure to stop by Lafayette for some delish southern Cajun cooking and culture, preferably around Easter when we have a huge free festival (Festival International). You won't find our unique cuisine anywhere's else! So awesome to see someone so enthusiatic about our culture :)
Paige
Monday 16th of February 2015
Thank you, Sarah! That means a lot coming from you! I am DEFINITELY going to take your advice on that. Plus, April seems like a perfect time to visit Louisiana!