2 T. Olive oil, divided
1/4 c. Yellow onion, dice
1/4 c. Green pepper, dice
1/4 c. Celery, dice
1 tsp. Garlic, minced
3/4 c. Tomato, diced
Bay leaf 1 ea.
1 tsp. Dried thyme
1/2 c. Tomato puree 1/2
2 T.TABASCO brand Green Jalapeno Pepper Sauce
Black pepper pinch
8 oz.Chicken breast
2 T. Blackening seasoning
1/2 c. Andouille sausage
12 oz. Prepared pizza dough
2 T. Cornmeal
1 1/2 c. Mozzarella cheese, part-skim, shredded
1/4 c. Red beans, canned, rinsed
2 T. Green onion, chopped
1. Preheat oven to 425F.
2. In a sauce pot over medium heat, saut onions, green peppers, celery and
garlic in 1 T. olive oil for 3-4 minutes. Add tomatoes, bay leaf and dried
thyme. Cook for an additional 2 minutes. Add tomato puree and cook for an
additional 3-4 minutes. Add TABASCO Green Jalapeno Pepper Sauce and
season with a pinch of salt and pepper. Set aside.
3. Coat chicken with blackening seasoning. Saute over high heat in 1 T.
olive oil until almost cooked through. Allow to cool; then dice into 1/2 dice.
4 Cut andouille sausage into 1/2 slices and saute until almost cooked through.
5. On a flat work surface, flatten pizza dough into a 14 circle, leaving a 1/2
raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Spread an even layer of sauce on pizza dough. Next spread a layer
of mozzarella cheese. Distribute chicken, andouille sausage and red beans
evenly on top of cheese.
6. Bake in oven for 10-12 minutes until crust is golden brown. Remove from
oven and sprinkle with green onions.