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Cajun Pizza

• 1 recipe Basic Pizza Dough (below), 1 1/2 tablespoons crushed red pepper mixed into flour OR 1 commercially prepared pizza crust
• 1/2 cup diced onion
• 1 rib celery, trimmed and sliced 1/4-inch thick
• 1/2 large green pepper, sliced lengthwise into 1/4-inch slices
• 1/2 pound Andouille sausage, sliced 1/4- to 1/2-inch thick (any fully cooked, smoked sausage may be substituted)
• 1 tablespoon vegetable, canola, or olive oil
• 2 cups shredded mozzarella, divided
• 1 cup crushed, canned Italian tomatoes, drained well
• 6 large shrimp, shelled, deveined, sliced lengthwise and brushed with oil

Prepare Basic Pizza Dough as directed below, adding crushed red pepper to flour.

While dough is resting, lightly sauté onion, celery, and green pepper. Remove from heat. Microwave sausage in 1/2-inch of water, covered, for 4 to 6 minutes. Set aside.

After dough is shaped, brush with 1 tablespoon oil. Sprinkle with one cup shredded mozzarella. Top with drained crushed tomatoes. Arrange green pepper mixture, shrimp and drained sausage slices attractively. Top with remaining 1 cup mozzarella.

Place loaded Presto® Pizzazz® baking pan on Presto® Pizzazz® pizza oven and bake using the LOWER setting for 5 minutes. Finish on the DUAL setting for 15 minutes.

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Basic Pizza Dough

• Pinch sugar
• 1 cup warm water (105-115 degrees)
• 1 package active dry yeast
• 2 1/2 to 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.

Put 2 1/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.

Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® Pizzazz® baking pan.