|Olive oil||45 Milliliter|
|Diced boneless chicken||225 Gram|
|Smoked andouille sausage||115 Gram, diced|
|Minced garlic||2 Clove (10 gm)|
|Onion||1 Medium, finely diced|
|Green peppers||2 , finely diced|
|Mushrooms||250 Milliliter, finley diced|
|Tomatoes||4 Large, peeled seeded and diced|
|Cracked black pepper||1 Milliliter|
|Louisiana hot sauce||1 Milliliter|
|Paprika powder||3 Milliliter|
|Chili powder||3 Milliliter|
|Garlic powder||3 Milliliter|
|Onion powder||3 Milliliter|
|Chopped green onions||60 Milliliter|
|Chopped parsley||30 Milliliter|
|Grated mozzarella||625 Milliliter|
|Cooked crayfish tails/Shrimp||500 Milliliter|
|Freshly grated parmesan cheese||125 Milliliter|
|Garlic and parmesan crust||1⁄2 (Redpe)|
Heat oil in a large pot or Dutch oven, and brown the chicken and cook thoroughly.
Add the sausage, garlic and vegetables, cook until tender.
Add the tomatoes, seasonings and hot sauce.
Reduce heat and simmer until sauce is very thick.
Stir in the green onions and parsley.
Pan the dough according to instruction.
Spread the mixture over the dough to 1/2" (1.5 cm) from the edges.
Sprinkle with the crayfish tails, cover with the cheese.
Bake in a preheated 450°F (230°C) oven for 15 minutes or until crust is golden brown.
Remove from pan, slice and serve.