Wednesday, December 3, 2014

Cajun Pizza Recipe

I wouldn't say that we are snobs about much, but one thing that we have become quite opinionated about in our eleven and a half years of marriage is a good pizza!  Our "go to"-splurge of a pizza--used to be Papa John's (and I do still love their crust and garlic dipping sauce) and I'll always enjoy U.S. Pizza with their house salad, but the.best.pizza in town is hands down, Shotgun Dan's. The pizzas are huge (my family of 6 can get one large meat lovers (The Big Dan) and a large salad for about $32 and usually that's plenty of food. The other great thing is that you can call it in and drive through and pick it up, this has become a regular Friday night occurrence at the Head house.

But when we're in the mood for making homemade pizzas we let Daddy do the cooking!  While we were at Fort Benning, Adam started making homemade pizzas. We have tried many a different sauce, toppings, crusts, etc.  And I do believe that he has now perfected the cajun pizza so I thought I'd share his recipe here on the blog.  I'm not a huge fan of spicy food but this pizza has just enough flavor without pushing my taste buds to their limits.  I hope that you'll give it a try and see for yourself!

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Adam's Cajun Pizza
1-2 whole wheat Boboli crusts (thin or regular crust, we like both)
1-14 oz can of tomato sauce with several good shakes of cajun seasoning (Tony Chacheres Original Creole Seasoning)
2 cups of shredded Jack cheese
2 large andouille sausages sliced
1/2 green bell pepper diced
1/3 purple onion diced
1-2 fresh jalapeƱos diced

Preheat your oven to 350.  You'll spoon out your sauce to your desired amount (you won't use all of the sauce) then top with andouille sausage, bell peppers, onions and jalapeƱos then put your cheese on top covering all the way to the edges. You'll leave the pizza in for about 10-15 minutes or until the cheese is melted completely. Serve it with a salad and enjoy!

The other night we had a pizza feast and enjoyed Adam's rendition of sausage and mushroom, pepperoni and sausage (for the kids) and his very own cajun pizza. It was all good there were hardly any leftovers! What am I gonna do when I have teenage boys?  Right now they are only 8, 5 and 3 years old, I'm sure we'll be making a dozen pizzas no doubt!  Hopefully they won't eat us out of house and home!
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1 comment:

  1. These pizzas look delicious! I miss Shotgun Dan's--love their pizza! We also really like the "Mighty Meaty" (? think that's the name) at Mellow Mushroom. Thanks for sharing the recipe.

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