There’s just something about pizza night in the backyard that hits different — especially when you fire it up on the Pitts & Spitts and load it with Cajun flavor. This recipe blends smoky andouille, rich boudin, and a kick of hot sauce to create a wood-fired Cajun pizza that’s bold, rustic, and flat-out fun.
Grab a cold drink, toss on some music, and let’s turn pizza night into a backyard smoke show.
Ingredients
- ½ onion, julienned
- ½ red bell pepper, julienned
- Hot sauce, to taste
- 2 links boudin
- ½ link andouille sausage
- 4 oz. mozzarella, grated
- 4 oz. pepper jack cheese, grated
- Pizza dough
- Marinara sauce
- Pickled peppers (optional)
Directions
- Julienne the onion and bell pepper. Toss with hot sauce and let marinate.
- Remove boudin from casings, keeping in chunky pieces. Slice the andouille thin.
- Grate both cheeses.
- Fire up the Pitts & Spitts Maverick to 500°F, pinch chimney back for max heat, and preheat a pizza stone.
- On a pizza peel, stretch dough and top with marinara sauce, cheeses, onions & peppers, andouille, boudin, and pickled peppers.
- Slide onto the hot stone and cook until the crust is crisp and cheese is bubbling.
This one’s all about smokin’ it up and having some fun. Backyard cooking doesn’t need to be fancy — just bold flavors, good friends, and a hot fire. Wood-fired Cajun pizza checks every box.
