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