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Cajun pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Cajun pizza

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  • Cajun pizza

    What do you do when your brother-in-law has a crawfish boil and gives you a bag of left overs?

    Make crawfish pizza of course. Can you say GONE IN 60 SECONDS.
    Wade Lively

  • #2
    Re: Cajun pizza

    I'll take your word for it. Yuk formed on my lips as I look at the pic. Glad you enjoyed it!
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Cajun pizza

      With or without the shells? What else went on it?

      So, lobster pizza?

      Looks good to me....Come on George.....

      #1 ingredient on Pizza in Japan?? Squid!!!
      Sharing life's positives and loving the slow food lane

      Comment


      • #4
        Re: Cajun pizza

        SJ,
        I didn't eat pizza once in Japan. Expensive and not very good looking. It seemed to me at the time that eggs were the #1 ingredient.

        Shelled lobster does sound good though!
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

        Comment


        • #5
          Re: Cajun pizza

          Sorry, you don't appreciate crawfish George. I won't post any more "experimental pizzas"

          I made 4 other usuals, chicken pesto, canadian bacon, ect. but everyone has seen those.

          Definitely without shells. Took the cooked peeled tails and added to a Béchamel sauce ( i didn't have the cream to make an Alfredo) and then some Emeril's seasoning to taste. Spread over the dough and then a light sprinkle of cheese.

          I think an Alfredo would work a bit better, but it was still quite good does not overpower the shellfish. It should work fine with shrimp, scallops, spinach/artichoke or Lobster. Whoa, a thought! A lobster roll pizza, when it comes out of the oven roll it up and eat. Dang, I am getting hungry.
          Last edited by wlively; 04-30-2008, 11:57 AM.
          Wade Lively

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