Gumbo pizza

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
Yep. You saw it. Gumbo pizza. I had this wild idea that went like this. "I like gumbo and I like pizza, sooooo why not???"

Started with an easy peasy pizza dough recipe.
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Then after a real light coat of EVOO I topped it with the broth from the gumbo. Dug around and found all the goodies and added them too! Shrimp, sausage, and chicken.

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Figured, Why not?, and added some smoked pepper jack cheese as well.


Closer look

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Cooked at 450 until it was perfect!

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Tried a few slices

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I just got to say. SLAMMIN GOOD!!!!!

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Total time start to finish was one hour and 45 minutes. ETA on GONE was WAYYYY less than that!!!
 
Wow, that opens up the show for all kinds of ideas. I just discovered breakfast pizza not to long ago.. We also made steak and cheese pizza that was good. Id love to try the gumbo !
 
What's the difference between a tomato sauce and a thick roux and why would anybody think it would make the dough soggy??? The juice from this gumbo was as thick as any pizza sauce from a jar and it acted the same as the tomato sauce from the jar.

As far as the easy peasy pizza dough recipe:

1 1/2 tsp yeast
1/4 tsp granulated sugar
3/4 c 110 degree water
1 3/4 c all-purpose flour
1/2 tsp salt

1) Dissolve the yeast and sugar in water: allow to rest for 8 minutes

2) In a separate bowl, combine flour and salt.

3) Pour yeast mixture over flour mixture and mix well with a heavy spoon.

4) Turn dough onto a floured surface and knead for 2 minutes.

5) Working from the edges to the center, press dough into a 12" circle.

6) Place dough on a lightly greased pizza pan and stretch dough to edges.

7) Spread sauce over crust and top with cheese and desired toppings. My favorite sauce is just pureed tomatoes from a can sprinkled with some Italian seasonings.

8) Bake in a 500 degree oven for 8-12 minutes or until edges are golden.

I jacked mine up with some herbs like oregano and thyme and added a touch of EVOO. I also didn't do it by hand. I dumped it all into the KA and beat the crap out of it with the dough hook until it wanted to climb out of the bowl. I also like to cook at 450 because my 30 year old oven is a POS.
 
Wow Ron that looks good. You should maybe think of opening a redneck pizzeria. Yups would pay big bucks to buy such stuff no doubt. I am also imagining a few other potential creations to go with. How bout Sausage Biscuit and Gravy Pizzer. A person could even use the dough to play like that was the biscuit part. Few over easy/medium eggs on top. Think you would have a winner there.

bigwheel
 
Woops sorry John. I just skimmed the thread after looking at the purty pics and plumb skipped over where you mentoned other pizzer creations of which I later explored profusely. I dont normally go around swiping other folkes idears if I can help it..or at least where they apt to catch me:)

bigwheel

john pen said:
Wow, that opens up the show for all kinds of ideas. I just discovered breakfast pizza not to long ago.. We also made steak and cheese pizza that was good. Id love to try the gumbo !
 

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