Recipe - Crawfish Pizza Wchilpotle Pesto Sauce

2 Large; thick Boboli pizza
crusts
1 md Onion
1 Red bell pepper; cut or sliced up in
1/4inch strips
1 Yellow bell pepper; cut or sliced up
in 1/4inch strips
1 pt Crawfish tail meat (or
substitute steamed shrimp;
or crab meat)
3 Fresh mushrooms; cut or sliced up
1 md Tomato; cut or sliced up in thin
wedges
Mozzarella cheese to hold
top layer together

CHIPOTLE PESTO
1 cn Chilpotles en Adobo
1 small Wedge Kraft Parmesan
cheese (I threw away the
wrapper but I believe it
was 2 oz. or so)
One fourth cup Dried oregano leaves (or 1
handful fresh)
One fourth cup Dried basil leaves (or 1
handful fresh)
6 Cloves garlic
1 Lime; juice of
2 tablespoon Olive oil

Notes: Our annual Crawfish Boil / Easter Egg Hunt went well this year, but
we ended up with about 20 lbs. of boiled crawdads left over. This is not a
problem! We peeled those mudbugs that night and froze 6 pints of crawfish
tail meat. I have gone through five of them, experimenting, and one recipe
I feel is ready to post. Of course, soon I will have to boil up some more
or substitute steamed shrimp...
:)

The pesto was inspired by Texafrance Chipotle Pesto, and Mark's Chipotle
Paste... (Makes two pizzas).

Combine parmesan, garlic, basil, and oregano in food processor, chop until
parmesan is all chopped up. Add lime juice and chipotles, blend. Add
enough olive oil to make a spreadable paste...

Spread pesto One fourth inch thick across pizza crusts. Throw on onions and
crawfish meat. Throw on bell peppers, mushrooms, and tomato. Throw on
mozzarella cheese to taste.

Bake at 450 deg. F on pizza pan for 9 minutes. Remove pan and bake pizzas
on open rack for 3 minutes more to crisp up the crusts.

p.s. Ya know, capers might be pretty good on this too... There goes that
last pint!

ROPERSTE@inet.allstar.com (Richard Opersteny)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.