Crawfish and Andouille Sausage Pizza

• 1 (1/4-ounce) package active dry yeast
• 1/2 teaspoon sugar
• 3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
• 1 tablespoon extra-virgin olive oil
• 5 cups bread flour (recommended: King Arthur)
• 1 teaspoon salt
• Extra-virgin olive oil
• 1 (14-ounce) can tomato sauce
• 1/4 cup red wine
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 tablespoon butter
• Polenta or cornmeal, for dusting the pizza peel
• 1 tablespoon extra-virgin olive oil, divided
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese with jalapeno
• 1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
• 1/2 cup cooked crawfish

1. In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water.
2. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges).
3. Add the oil, flour, and salt.
4. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water.
5. Mix until the dough balls together and is shiny and elastic, about 5 minutes.
6. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking.
7. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours.
8. Punch the dough down and let it rise again, about another 2 hours.
9. I prefer to make my dough early in the day for evening dinner or a day ahead.
10. Sauce:
11. Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes.
12. I use 2 ovens when I cook my pizzas, 1 oven is preheated to 450 degrees F with a "Hearth-kit" in it, and the other oven is preheated at 500 degrees F with a pizza stone.
13. Heat the stones for at least 1 hour before baking pizzas.
14. Assembly:
15. Divide the dough into 4 equal portions.
16. Roll out dough until very thin and cannot be rolled further.
17. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel.
18. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges.
19. Add 1/4 cup of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1-inch margin.
20. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses.
21. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza.
22. Bake for 10 minutes in the 450 degree F oven.
23. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish.
24. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes.
25. Transfer the pizzas to a cutting board and slice.
26. Arrange on a serving platter and serve.
27. "Mangia, mangia".
28. Cook's Note: The dough recipe will make 2 pizzas, the topping recipe will make 1 pizza, each pizza will feed 2 people.
29. A viewer, who may not be a professional cook, provided this recipe.
30. The Food Network Kitchens chefs cannot make representation as to the results.

active dry yeast, sugar, warm water, extravirgin olive oil, bread flour, salt, extravirgin olive oil, tomato sauce, red wine, basil, oregano, black pepper, red pepper, butter, polenta, extravirgin olive oil, mozzarella cheese, shredded monterey jack cheese, sausage, crawfish

Taken from www.foodnetwork.com/recipes/crawfish-and-andouille-sausage-pizza-recipe.html (may not work)