Homemade Crawfish Pizza

1. Assemble the Pizza: Punch down the risen dough gently to release excess air, then transfer it to a floured surface. Roll it out into a 12–14 inch circle, keeping the thickness even for consistent baking. Move the dough to a pizza pan or preheated stone. Spread the pizza sauce over the surface, leaving a 1-inch border for the crust. Sprinkle half of the mozzarella evenly over the sauce. Scatter the cooked crawfish tails and optional red onion slices across the pizza, then top with the remaining mozzarella. Finish with a light sprinkle of oregano or Italian seasoning.
2. Bake: Place the pizza in the oven and bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbling with slight browning on top. The high heat ensures a crisp crust and evenly melted cheese.
3. Serve: Let the pizza cool for 2–3 minutes to allow the cheese to set slightly. Garnish with chopped parsley or green onions for freshness and color. Slice into wedges and serve hot.

Notes

• For extra spice, add hot sauce to the pizza sauce or increase the cayenne in the crawfish seasoning.
• If crawfish is unavailable, shrimp makes an excellent substitute with similar texture.
• A preheated pizza stone helps achieve a crisp, pizzeria-style crust.