Boudin Pizza

It's raining, it's pouring...the old man is snoring :) Hahaha...it is pouring in College Station today, which really equals a sad, sad Ninja who looks out of the window longingly-- with hopes of going to the dog park. I think the thunder must have upset him while we were gone today, because when I came home, my normally very well behaved Ninja, decided to tear up a throw pillow. I entered to see my housed filled with fluffy snow stuffing, everywhere. I knew he did something wrong, because instead of having my sweet Ninja face greet me, I instead had my naughty Ninja face hiding underneath the coffee table. Ninja spent some time in his time out corner. He was too ashamed to even look at the camera ;) Have you seen those pet shame pictures? That's what this picture reminded me of.

I am back in the cooking game. I really like cooking tons of meals in advance so that even on days that I am exhausted or just busy, that I will still have recipes to share. Well, this week is pretty niffty in that, not only do I have some opportunities to make meals for the hubby like I normally do, but it is also Ninja's Birthday coming up (I KNOW! My baby is turning 3!) so I am going to make pupcakes for the puppies (to add to my puppy love collection) and cupcakes for the humans ;) I LOVE when I have extra opportunities to make desserts! Going back to what For the Love of Dessert is all about! :) I may have also bought some other ingredients to make a trifle so I can use the trifle bowl set the hubby bought me for my birthday (never made a trifle before- so I am excited). Stay tuned for these yummy recipes, lets cross our fingers and hope they come out well!

Well- it is no secret that the hubby is from Louisiana. One of my favorite foods that the hubby introduced to me from his neck of the woods was Boudin. I LOVE IT! (And if you watch Duck Dynasty, they do too!) I could not get enough of it! I actually gotten some authentic Boudin for the hubby on Valentine's Day!  Anywhoo, usually I get my recipes from searching on-line and seeing what stands out to me-- and then slightly adapting it to fit my preference/ingredients.

But this time time, I was so proud of myself. I completely "invented" a recipe in my head, and it was so different that I could not even find a recipe for it anywhere on the internet! I saw that a pizza company tried to do it- but they did not share their recipe and I think they discontinued it. You know what?! It came out awesome! It was such an interesting twist to an already yummy food! And I may be enjoying a slice right now ;) I really think you all should try this recipe! It is super fun-- I mean who does not love Pizza and its topped with something delicious! Oh- it is a white sauce based pizza- not marinara sauce.

BOUDIN PIZZA

Pizza Crust adapted from CDK Kitchen 

Cream Sauce adapted from food.com

INGREDIENTS

Preheat Oven to 375F Degrees

FOR THE CRUST
1 1/3 c. warm water
1/4 c. non-fat dry milk
1/2 tsp. salt
3-4 c. flour
1 (4oz) package dry yeast
2 tbsp. olive oil

FOR THE SAUCE
2 tbsp. butter
1 1/2 tbsp. garlic
1 c. milk
3 tbsp. flour
1/2 c. grated Parmesan
salt and pepper to taste

FOR THE TOPPING
3 links of boudin (sold in the sausage section)
14 oz. bag of three pepper and onion blend, thawed and dried
1/4 c. grated Parmesan

DIRECTIONS

For the Crust:
In a small bowl combine warm water, dry milk, salt, and yeast. Whisk together and let sit for 3-5 minutes (until it begins to bubble at the top), then add in oil and allow to sit for another minute. Then in the bowl of a stand mixer fitted with dough hook- mix into 3 c. of flour.  Slowly add in the last c. until the dough comes together. If it is too dry add more warm water or if too wet add more flour. Place in large bowl coated with cooking spray and cover. Allow to sit for 1-2 hours. When dough has risen, "punch" dough to deflate. Cut dough in half, wrap one of the halves in saran wrap, and freeze for future use. Grease pizza pan.  Roll remaining dough (the half not frozen) onto a 12 inch pizza pan. Poke holes in crust with fork and brush dough with olive oil. Bake for 5-10 minute until begins to bubble slightly on top. Remove from oven.

For the Sauce:

In a small saucepan over medium heat, melt butter. Add garlic and saute until brown and fragrant. Mix in milk and flour (see this recipe to find out how to add flour without creating clumps before adding in milk) and whisk well until incorporated. Finally stir in Parmesan cheese as well as salt and pepper to taste. Reduce heat to simmer so that sauce does not thicken too much. 

For Topping and making Pizza:

Cut boudin links into medallions. 

Spread sauce over the surface of the dough with the back of a large spoon (spoon the sauce in the middle of the pizza and spread by making larger, and larger circular motions--moving outward). Then evenly cover pizza with three pepper and onion blend, as well as boudin medallions. Finally garnish with Parmesan cheese. Bake an additional 15-20 minutes until crust is golden brown. 

Enjoy,
Chika