Description
Spicy New Orleans meets Italian flair in this Andouille PoBoy Pizza, blending Creole sausage with melted cheese and zesty marinara. Crisp crust and bold flavors promise a mouthwatering journey through Louisiana’s culinary landscape that will satisfy deep cravings.
Ingredients
Scale
Meats and Proteins:
- 2 Andouille sausage links, chopped
Vegetables and Aromatics:
- ⅓ cup diced yellow onion
- ⅓ cup diced green bell pepper
- 2 tablespoons minced celery
- ½ cup diced fresh tomatoes
- 1 ½ cups shredded lettuce
- 3 garlic cloves, minced
Base, Sauce, and Cheese:
- 1 French or Italian loaf, halved lengthwise
- ¼ cup (60 milliliters) olive oil
- 1 cup pizza sauce
- 2 cups grated mozzarella cheese, divided
- ⅓ cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 tablespoon minced bread and butter or dill pickles
- 1 teaspoon capers, drained
- 1 teaspoon Cajun seasoning
- 1 ½ tablespoons Louisiana-style hot sauce
Instructions
- Craft a zesty po’boy sauce by blending mayonnaise, mustard, lemon juice, chopped pickles, capers, and Cajun seasoning in a mixing bowl. Seal and chill the sauce to allow flavors to meld.
- Heat the oven to 425°F (220°C). Arrange aluminum foil on a baking sheet and lightly coat with cooking spray to prevent sticking.
- Slice French bread lengthwise and position cut-side up on the prepared baking sheet. Drizzle generously with olive oil and scatter minced garlic across the surface. Crisp the bread in the oven for 10 minutes until edges turn golden and surface becomes slightly crunchy.
- Layer pizza sauce evenly across the toasted bread foundation. Add a splash of hot sauce for a spicy kick. Distribute the first portion of mozzarella cheese as a creamy base layer.
- Strategically arrange Andouille sausage, diced onions, bell peppers, and celery across the cheese. Sprinkle the remaining mozzarella to create a delectable cheese blanket.
- Transfer the pizza to the oven and bake for 15 minutes, watching for melted, bubbling cheese and a perfectly toasted bread base.
- Once baked, garnish with fresh, crisp shredded lettuce and vibrant diced tomatoes. Finish by drizzling the prepared po’boy sauce over the top, enhancing the pizza with a tangy, creamy finale.
Notes
- Bread Matters: Choose a sturdy French bread that can handle hearty toppings without getting soggy, ensuring a crisp base for your pizza.
- Sausage Selection: Use authentic Andouille sausage for genuine Cajun flavor, but can substitute with spicy smoked sausage if traditional version is unavailable.
- Heat Control: Adjust hot sauce quantity based on personal spice tolerance, allowing customization for different heat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg