GULF SHRIMP PIZZA
My inspiration for this pizza is the tasty Southern dish jambalaya, a real favorite around the Gulf Coast where we currently live and do most of our fishing. In this rendition, I replaced the rice with pizza crust, but many of the other ingredients remain the same. It's great for an appetizer or when watching the big game on TV.
INGREDIENTS
- 3/4 Pounds fresh shrimp peeled, deveined and butterflied
- 2 Sliced precooked chicken sausages (such as the ones made by Al Fresco)
- 1/2 Cup tomato based pizza sauce
- 1 Sweet green pepper cored and sliced
- 1 Cup sliced baby portobello mushrooms
- 1/2 Cup diced Vidalia onions
- 1/2 Cup sliced green onions
- 1 1/2 Tbsp Cajun seasoning
- 1 Cup shredded sharp cheese
- 1 Thin crust pizza base
- Extra-virgin olive oil
DIRECTIONS
Sauté the mushrooms in a little olive oil with some Cajun seasoning until just cooked through. Set aside.
Preheat the oven to 425 degrees, or as per the package instructions on the pizza dough you choose to use. Place a pizza stone in the oven to heat if you have one.
Lightly rub 1 Tbsp of extra-virgin olive oil over the pizza crust starting at the outside edges and working in.
Spread pizza sauce evenly on the pizza crust.
Sprinkle onions, sausage, mushrooms, green peppers and half of the cheese evenly on the pizza dough in that order.
Arrange the shrimp over the pizza and sprinkle evenly with 1 Tbsp of Cajun seasoning. Finish with the remaining cheese and the sliced green onions.
Slide the pizza carefully onto the pizza stone in the oven and bake until the crust is crisp and the cheeses are melted.
Sliced up and served with a cold beer, this Gulf shrimp pizza will please all of your friends.
MAGGIE ROSAINE
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.
"I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says.
Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!"
For more of Maggie's recipes, visit Corkydecker.com and click on recipes.
