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Crawfish Etouffee Flatbread
½ to ¾ cup of Crawfish Etouffee
¾ Cup Shredded Mozzarella Cheese
1 ½ teaspoon of Celery salt
1 tablespoon of fresh thyme 1 ½ tablespoons
1 ½ tablespoons of fresh cut green onions
Remove the flatbread crust from the freezer, set aside so it can thaw, about 5-6 minutes. Pre-heat the oven to 450 degrees. Spread ½ to ¾ cup of Crawfish Etouffee across the crust, then add ¾ a cup of Mozzarella Cheese, season with up to 1 ½ tea spoons of celery salt, 1 tablespoon of fresh thyme, 1 ½ tablespoons of fresh cut green onions. Slide into the oven, right on the rack, no pan, on screen just right on the rack and bake for 3 minutes, then rotate one complete turn and bake another 2-3 minutes or until the crust is golden brown on the edges. Slice and Enjoy!
Turkey and Sausage Stuffing Pizza
ItalCrust Pizza Crust, 12”
6 tablespoons marinara sauce
2 cups stuffing
2 cups cooked turkey, chopped
2 cups slice mozzarella cheese
1 tablespoon olive oil
¼ cup sage leaves
Remove the pizza crust from the freezer, set aside so it can thaw, about 5 -6 minutes. Pre-heat the oven to 450 degrees. Spoon and evenly spread the marinara sauce onto pizza crust. Scatter sausage stuffing and turkey, then cover in mozzarella cheese. In a mixing bowl, toss the sage leaves in olive oil. Bake for 2-3 minutes, rotate 180 degrees and then bake for an additional 2-3 minutes. Allow a few minutes to cool before serving. Slice and Enjoy!