We were still replete with Michele’s wonderful jambalaya when Michael had his Great Brainstorm. He thinks it might be his best idea this year! In spite of the large quantities of jambalaya that we all consumed, the leftovers still filled three plastic containers. It was that leftover jambalaya that grabbed MIchael’s imagination.
Was there any reason we couldn’t make jambalaya pizza? Well, no, no reason at all. All that remained were the logistics. So the very next night, MIchael put himself in charge of making jambalaya pizza:
Jambalaya Pizza on Sourdough Crust
Crust: Start by making a sponge for pizza dough by stirring together the following:
- 2 c. bread flour
- 1 c. sourdough starter
- 2 T. oil
- 2 T. sugar
- 1 t. yeast
- 2 t. salt
- 2 c. warm water
Let the sponge bubble for about an hour. Knead in another 3-3.5 cups of bread flour. Let rise for 40 minutes. Spread out onto 3 cookie sheets or 3 pizza stones. (This recipe can be cut in half if you can’t imagine why you’d need THREE pizzas.)
Topping: Using a large spoon, scoop out approx. 2 c. rice and broth from the leftover jambalaya. Try to avoid as many chunks as possible. Put into the food processor and liquify into a thick sauce. Spread on pizza crust like you would spread red or white pizza sauce.
Using a large spoon, pick out chunks of ham, chicken, sausage, and pieces of pepper. Put those into a strainer and let the liquid drain off of them for a few minutes. When they’ve drained a bit, spread those bits and pieces on top of the sauce on the pizza crust.
Top the pizzas with mozzarella cheese. Bake at 450 degrees for about 16 minutes. Switch pans from top to bottom and vice versa about halfway through.
We were all surprised by how delicious this pizza turned out to be. It definitely gave pizza a whole new spin. Of course, any time I can use up leftovers to make something delicious I’m REALLY happy.
Note: If you aren’t doing the sourdough thing, you can make this on regular pizza crust.