If available, place a pizza stone on bottom rack in oven; preheat to 500°. Meanwhile, let dough stand at room temperature for 30 minutes.Advertisement
On a lightly floured surface, roll dough to a 12-inch circle. Dust a pizza peel or rimless baking sheet with cornmeal. Transfer dough to the peel. (If not using a stone, transfer dough to a pizza pan that’s been lightly brushed with oil and dusted with cornmeal.)
Thinly spread crushed tomatoes over dough. Sprinkle with garlic and Cajun seasoning. Top with cheeses, onion, bell pepper, corn and jalapeño. Sprinkle with a bit of kosher salt.
Use the peel to transfer pizza to the pizza stone (or place pizza pan in oven). Bake until cheeses and crust are nicely browned, about 10 minutes.
How to Add Sausage
Top the pizza with 1/2 cup sliced, precooked andouille sausage or browned, crumbled Italian sausage.
If you don’t have Cajun seasoning, you can use a pinch each of salt, oregano, paprika, black pepper and cayenne pepper.
You can also make individual pizzas on naan (a widely available Indian flatbread), rather than roll out dough. To do so, place naan directly on oven rack and bake at 450° for 3 minutes on each side. Transfer to sheet pans. Add toppings. Bake about 5 minutes more. (Topping quantities for a pizza made with 1 pound of dough roughly correspond to 4 naan breads, but you may want a little extra.)