Title: Crawfish Pizza with Chilpotle Pesto Sauce
Categories: Pizza Seafood Sauce Vegetable
Yield: 4 Servings

1	cn	Chilpotles en adobo
2	oz	Wedge parmesan cheese
	c	Dried oregano leaves (or 1
		Handful fresh)
1/4	c	Dried basil leaves (or 1
		Handful fresh)
6		Cloves garlic
1		Lime's juice
2	tb	Olive oil
2 la	rge	thick Boboli pizza crusts

1 medium onion 1 red bell pepper, sliced in 1/4 inch strips 1 yellow bell pepper, sliced in 1/4 inch strips 1 pint crawfish tail meat (or substitute steamed shrimp, or crab meat) 3 fresh mushrooms, sliced 1 medium tomato, sliced in thin wedges mozzarella cheese to hold top layer together

Combine parmesan, garlic, basil, and oregano in food processor, chop until parmesan is all chopped up. Add lime juice and chipotles, blend. Add enough olive oil to make a spreadable paste...

Spread pesto 1/4 inch thick across pizza crusts. Throw on onions and crawfish meat. Throw on bell peppers, mushrooms, and tomato. Throw on mozzarella cheese to taste.

Bake at 450 deg. F on pizza pan for 9 minutes. Remove pan and bake pizzas on open rack for 3 minutes more to crisp up the crusts.

p.s. Ya know, capers might be pretty good on this too... There goes that last pint!

Notes: Our annual Crawfish Boil / Easter Egg Hunt went well this year, but we ended up with about 20 lbs. of boiled crawdads left over. This is not a problem! We peeled those mudbugs that night and froze 6 pints of crawfish tail meat. I have gone through five of them, experimenting, and one recipe I feel is ready to post. Of course, soon I will have to boil up some more - or substitute steamed shrimp...

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