Gulfcoast Eggfest

Here is the recipe. Good to meet you on Saturday and I hope you enjoy your Egg as much as our family does!

For the Crust:
Ingredients
3 tablespoons
3 envelopes (3/4 ounce) active dry yeast
2 teaspoons sugar
2 cups warm water (about 110 degrees F.)
5 1/2 cups bread flour (or more as needed)
3 teaspoons fine salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon kosher salt
Instructions
Lightly oil a large bowl with 1 teaspoon of the oil and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast,
sugar, water, and 2
tablespoons of the oil, stir and let sit until foamy, about 5 minutes. Add the flour and the
fine salt, and mix on
low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the
speed to medium an
mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the
remaining 1/4 cup flour.
Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen
towel, and let rest in a
warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Roll out dough, we usually pre-bake the crusts for about 10 min just so the dough doesn’t burn while letting the cheese melt.

Crawfish Pizza Sauce:
½ Cup of butter
1 Pound of crawfish tails
½ tsp of cayenne pepper
2 shallots chopped
2 Pints heavy whipping cream
1 tsp of white pepper
1 tsp of paprika
Garlic powder to taste
1 bunch of finely chopped green onions
Sauté shallots and seasonings with butter, add whipping cream
cook for 10 to 15 minutes.

Spread a layer of sauce down on the pizza crust, sprinkle with
mozzarella cheese, finely chopped green onions, crawfish tails
and Egg till golden brown and cheese is bubbling.