Creole Andouille Pizza Bread
Yield - 80 -100 Hors doeuvres
2 LOAVES FRENCH BREAD (24 inches long & 4 inches wide) *
2 QUARTS CREOLE SAUCE (See recipe)
2 LBS ANDOUILLE SAUSAGE (Sliced very thin)
2 -1/2 LBS MOZZARELLA CHEESE (Grated)
1/4 LB ROMANO (Grated)
Slice the French bread lengthwise, and pull some of the excess dough from the center of the bread. Place the bread face up on 1 full sized parchment lined baking sheet. (Or for smaller ovens, cut the bread in half and arrange the loafs on 2 half sized baking sheets.)
Divide the Creole sauce evenly between the bread and spread out evenly. Distribute the andouille sausage as you would pepperoni on a traditional pizza. Sprinkle the mozzarella and romano cheeses over the sausages. (At this point the trays can be wrapped with film and frozen.)
Preheat oven to 375F and bake for 15 - 20 minutes or until the cheese is golden brown.
1 LB CRAWFISH TAIL MEAT or SHRIMP
Add the above to the pizza bread and bake as directed.
The presentation is the most important feature of this recipe. Place the baked bread on a large cutting board and cut the bread on a 45 degree diagonal, turn the knife 90 degrees and cut the bread on the other 45 degree diagonal. These cuts will form triangles out of the bread. Arrange the triangles so that the points are in a center, this arrangement will form the cut French breads into circles. Serve
This is an easy hors doeuvres to prepare, freeze, and have on hand for a quick meal or unexpected guests.
It is important to select French breads that are a little wider than most that are baked. Look around and find a baker that might bake some special for you
to Home Cookin' Page or Return to the , Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.