Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 12 2020
American Craft Beer Week - Pairing With Bemidji Red X - Jambalaya Pizza
image from Brian Schultz
1 13.8 oz tube refrigerated thin or classic pizza crust dough or 1 lb homemade pizza dough
1-2 Tbsp olive oil
1/2 lb fresh andouille sausage casings removed
4 bone in skin on chicken thighs
Cajun seasoning to taste
2 cups shredded pizza cheese
1/2 cup pizza sauce
Chopped oninons and bell peppers
Preheat the grill to 425°F.
Season the chicken with the cajun seasoning, and grill over direct heat, turning often, until cooked through. For the last 10 minutes, grill the andouille over indirect heat until cooked through.
Heat your pizza stone on the grill (add more coals if needed) to 500°. Move the coals to the outside of your grill, so that the top of the pizza can cook using the convection heat of your grill.
To assemble pizza: In a small bowl, mix 1/2 teaspoon creole seasoning with pizza sauce. Spread over crust. (Adjust amount of seasoning to your taste)
Sprinkle with 1/2 cup of shredded cheese, andouille and arrange chicken evenly on top. Then, sprinkle in the veggies. Sprinkle with the remaining cup of shredded cheese.
Place into the grill and bake until the cheese is bubbly and the crust is golden.