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Ragin' Cajun Pizza
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Ragin' Cajun Pizza

Ragin' Cajun Pizza

Madigan's Pub puts a red-hot twist on pizza with its Ragin' Cajun version, a 2020 winner in the Neighborhood to Nation contest. Gold Medal™ ALL TRUMPS™ High Gluten Flour house-made crust gets a kicky sauce, then a heaping helping of generously seasoned Cajun ingredients like Andouille sausage, shrimp and chicken. MORE + LESS -

Servings: 6 servings (1 serving = 2 slices)
Pizza Sauce (38 - 8 oz portions)
INGREDIENT
WEIGHT
MEASURE
Vegetable oil
1/4 cup
Yellow onions, chopped
5 oz
1 cup
Garlic, fresh, minced
3 Tbsp
Crushed tomatoes, canned
5 lb 6.00 oz
Ground tomatoes, canned
6 lb 9.00 oz
Tomato puree, canned
6 lb 11.00 oz
Parmesan cheese, grated
3.50 oz
1 cup
Basil leaves, dried
3 Tbsp
Oregano leaves, dried
3 Tbsp
Kosher salt
2 Tbsp
Black pepper
2 Tbsp
Garlic salt
2 Tbsp
Onion powder
1 1/2 Tbsp
Thyme leaves, dried
1 1/2 Tbsp
Red pepper flakes
1 Tbsp
Pizza Dough (8 - 27 oz portions)
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
4 oz
Kosher salt
0.75 oz
Vegetable oil
3 oz
Water, warm (approx. 80°F)
5 lb
10 cups
Yeast, active dry
1.50 oz
Assembly (Makes 1 large pizza)
INGREDIENT
WEIGHT
MEASURE
Shrimp, uncooked, peeled and deveined (16-20 count)
5 each
Butter
1 Tbsp
Old Bay™ Seasoning
1 tsp
Cajun seasoning
1 tsp
Creole seasoning
1 tsp
Pizza Dough, prepared
1 lb 11.00 oz
1 each
Pizza Sauce, prepared
8 oz
Cayenne pepper
1/8 tsp
Red pepper flakes
1/8 tsp
Mozzarella/Provolone blend cheese, shredded
1 lb
4 cups
Chicken breast, cooked, diced
6 oz
Andouille sausage, cooked, cut diagonally into slices
6 oz
Green pepper, diced
2.50 oz
1/2 cup
Yellow onion, diced
2.30 oz
1/2 cup
Pizza Sauce
  1. Combine oil, onions and garlic in large stock pot.
  2. Cook over low heat until tender.
  3. Stir in crushed tomatoes and ground tomatoes; simmer for 1 hour.
  4. Add remaining ingredients and mix well; simmer 30 minutes. Refrigerate until ready to use.
Pizza Dough
  1. Using at least 30-quart mixer, mix flour, sugar, salt, oil and water in large mixing bowl with dough hook attachment on low speed just until dough comes together adding yeast as ingredients mix together. Add additional water as needed to form a good dough.
  2. Mix on medium speed 8 minutes.
  3. Cover, let dough sit 1 hour.
  4. Cut dough into 27 oz portions; form into dough balls. Coat balls lightly with oil. Refrigerate in plastic container until ready to use.
Assembly (Made-to-Order)
  1. Sauté shrimp and butter in medium skillet with 1/2 tsp Old Bay seasoning, 1/2 tsp Cajun seasoning and 1/2 tsp Creole seasoning until fully cooked. Remove from pan; cut into small pieces.
  2. Press or roll 27 oz ball of Pizza Dough in 16-inch round pizza crust.
  3. Spread 8 oz of the Pizza Sauce over dough.
  4. Sprinkle sauce with 1/2 tsp Old Bay seasoning, 1/2 tsp Cajun seasoning. 1/2 tsp Creole seasoning, 1/8 tsp cayenne pepper and 1/8 tsp red pepper flakes.
  5. Sprinkle 1 1/2 cups cheese over sauce.
  6. Top with shrimp, chicken, andouille sausage, peppers and onions and remaining cheese.
  7. Bake at 500°F in commercial brick pizza oven for 8 to 10 minutes, rotating pizza occasionally. Cut into 12 slices.

  • Pizza Sauce can also be frozen into small portions and thawed as needed.
View Recipe Instructions

Nutrition Information

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Serving Size:
2 slices
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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