This past weekend I was going through my recipe index page and took a glance at the pizza selection. After taking a peak I knew that I needed to make another pizza for the blog. OK… maybe just not for the blog but for my family. I was craving that homemade bread smell that just fills your whole home up and it lingers for hours on end. I needed a GOOD homemade pizza with a trusty dough and I found it.
A couple weeks ago I was sent some Carolina Creole and a bag of Stone Ground Grits to try out. Creole on a pizza was what I told Shaun and he immediately told me it wouldn’t go. Now when someone tells me something isn’t going to work I like to prove them wrong. Boy, did I. This creole was the perfect sauce for my new pizza recipe.
Now I test out a lot of products with this food website. This one has got to be one of the best ones I have tried out. We liked it so much that I am ordering a gallon size jug of this sauce from the Carolina Creole site. The creole was also used with spaghetti squash and chicken. That is a meal we will be having again once I receive more of the creole.
As you can tell from this photo above we literally went through a jar in one week. This stuff is addicting!
This is not your typical Louisiana creole. The Luquire family found inspiration by living and fishing off the South Carolina coast and created this authentic sauce. This family recipe goes back 5 decades and is definitely one to keep handy around your house. The Carolina Creole has a sweet taste to it and is perfect when paired with shrimp, sausage, chicken or just some vegetables.
Add yeast, 1 Tablespoon of sugar and 1/4 cup warm water to a bowl. Set aside to let yeast activate for 10 minutes.
In separate bowl combine 2 cups flour, 1/4 cup sugar, salt and milk. Mix with wooden spoon (approx. 2 minutes) and then add in oil, remaining cup of water, yeast mixture and 1 3/4 cup of flour. Mix with spoon until well combined and then place on a floured work surface. Knead the dough for 4-6 minutes (dough will be sticky). Place the dough in a bowl and cover for one hour in warm area.
Add the sausage to a skillet over medium heat. Cook until brown about 10 minutes. Remove from skillet and slice up both links.
Preheat oven to 425 degrees. Cut the dough in half and roll out each dough ball into 1/2 inch thick rectangular shape. Spread 3/4 cup of creole sauce onto each pizza dough. Top each pizza with 1 cup spinach, 1 cup mozzarella, 1/3 cup parmesan and sausage slices.
Place on a pizza stone or baking sheet and cook in oven for 15 minutes. In the last 2-3 minutes remove and place directly on oven rack for a crispy crust.
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