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Wednesday, November 6, 2013

Ritz Carlton Cajun Flatbread

Ritz Carlton Cajun Flatbread - one of the best things we ate in NOLA! Pre-made pizza crust topped with a béchamel sauce, andouille sausage, tasso ham, mushrooms and cheese. SO good. So glad the hotel gave me the recipe!

Back in August, we took a quick trip to New Orleans. We had a fabulous time and ate some of the most amazing food! The last night of our trip, we were both tired and didn't want to get back out in the heat to go to dinner. We decided to just eat at the hotel. We ordered a couple of items off the bar menu for dinner.

The food ended up being some of the best we had on the entire trip! We both especially loved the flatbread we ordered. I asked for the recipe and the hotel graciously gave it to me! I've made this several times and we both love it. Chicken Legs said my version was better than the original! I might have to agree.

I found a cajun butcher shop in Hoover, AL and bought some tasso ham and andouille sausage for the flatbread. YUM! For the crust I bought an ultra-thin pizza crust from World Market (here). The amount of toppings will vary based on how large your pizza crust is. Add as many or as little as you wish. This flatbread was SO delicious and a great reminder of our trip to New Orleans.

Ritz Carlton Cajun Flatbread - one of the best things we ate in NOLA! Pre-made pizza crust topped with a béchamel sauce, andouille sausage, tasso ham, mushrooms and cheese. SO good. So glad the hotel gave me the recipe!




Ritz Carlton Cajun Flatbread
adapted from The Ritz Carlton
(Printable Recipe)

    Roasted Garlic Béchamel
  • 1 cup whole milk
  • 2 Tbsp butter 
  • 2 Tbsp  flour 
  • 1 clove of garlic, minced 
  • 1 shallot, minced 
  • 1/4 tsp salt 
  • 1/4 tsp pepper 
  • dash freshly grated nutmeg 

  • thin pizza crust
  • tasso ham
  • andouille sausage
  • mushrooms
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded smoked gouda

Melt butter in a large saucepan over medium heat. Sauté garlic and shallots together until fragrant and translucent. Stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 5-7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer feels gritty to the taste, 10 to 20 minutes, then season with salt, pepper and nutmeg.

Preheat oven to 400.

Spread some of the roasted garlic béchamel on top of pizza crust. Top with desired amounts of tasso ham, andouille sausage, mushrooms and cheese.

Bake at 400 for 10-12 minutes, until cheese is melted and crust is golden brown.

*I had leftover béchamel sauce.*


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11 comments:

  1. You had me at andouille! I could eat this flatbread all by myself, this sounds soo good!

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  2. That looks so yummy! New Orleans cuisine is some of the best in the country!!

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    1. New Orleans cuisine is the best in the country!! (fixed it for you.) ;)

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  3. Pizza is huge in our house, so I am all over this recipe. I can't wait to try the Béchamel recipe!

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  4. What did you do with the left over Be'chamel sauce

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  5. Wow! I love all of the ingredients in this. Sounds amazing!

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  6. Hey and the kids might actually eat this! Yay!

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  7. Where does the "roasted garlic" come in?

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  8. This comment has been removed by the author.

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