Pizza Creole Courtesy Of: Sysco Corporation Pizza Creole 24 Servings 1 jar (28 oz.) Arrezzio marinara sauce 1 cup Celery, diced 20 oz Bloody Mary mix to taste Sysco Imperial/McCormick Cajun seasoning 24 (7“) Pizza doughs, thawed and proofed 12 Tbs Arrezzio olive oil 12 cups Arrezzio mozzarella, shredded 2 lbs Smoked Gouda, sliced 12 oz Arrezzio Parmesan, shredded 2 Onions, thinly sliced 4 Bell peppers, thinly sliced 2 lbs Andouille sausage, thinly sliced 1 lb Crawfish tails, optional 1. Combine marinara ingredients (marinara sauce, celery, bloody mary mix, cajun seasoning) and reduce until thickened, approximately 20 minutes. Yield: 6 cups.

2. Preheat oven to 450°F. Perforate proofed dough. Brush each with 1/2 Tbs. olive oil. Spread layer of creole marinara on each dough. Layer 3 slices smoked Gouda, 1/2 cup shredded mozzarella and remaining ingredients. Top with 2 Tbs. Parmesan cheese. Bake until golden, approximately 12 minutes.