Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Crawfish Pizza

Ingredients

1 Tbl olive oil

1/2 cup green bell peppers, chopped fine

1/2 cup yellow onion, chopped fine

1/2 cup green onion, chopped fine

1 Tbl garlic, minced

2 tsp Creole Seasoning

3/4 pound crawfish tail meat, cooked and in whole pieces

1 1/2 cup Basil Tapenade

1 1/2 cup mozzarella cheese, shredded

1 cup Jalapeño Jack Cheese, shredded

1/2 cup Parmesan cheese, freshly grated

6 Pizza Crusts

Instructions

In a large skillet, heat olive oil over medium heat. Sauté peppers, onion, and garlic until slightly tender. Add Creole Seasoning and crawfish. Remove from heat and let cool slightly (may be prepared a day in advance).

Spread the basil tapenade evenly on top of each prepared pizza crust. Distribute the crawfish mixture over the tapenade. Combine the cheese together. Top each pizza with the cheese mixture.

Prepare the grill. Cook the pizzas over indirect medium heat, covered, until the topping is hot and the cheeses have melted.

Allow the pizzas to cool slightly before cutting.

Yield: 6-10 servings

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more