Thread: Homemade Shrimp Alfredo Pizza

Well this morning I discovered a much easier and cleaner way to make homemade pizza crust. Once I perfect the process I will post it up. After making the crust I proof it for 7 hours before stretching.



Using the finger tip stretching method the crust stretched right out to the edge. Once stretched I put the crust back in the proofing drawer for another hour to rise again to pack the crust with air pockets. Brushing a light coat of olive oil around the very edge before assembly worked too.



This is the leftover boiled shrimp from Bon Temps' cousin. We have eaten shrimp several days this week. My wife requested a "Shrimp Pizza" so I thought a Alfredo sauce would work better with the boiled shrimp.



The ingredients I settled on was staples, both Italian & Mozzarella shredded cheeses, purple onion, canned mushrooms, jar Alfredo sauce, and Tony seasoning.



I was a bit liberal with the Alfredo sauce and not doubt concerned with all the liquids that was going to get piled on if the crust could support all the toppings.



I put as much Shrimp as I thought was a good idea on top of the Alfredo sauce. You can really overload a Pizza quick.



I followed with thinly sliced purple onion and some Granulated Garlic (really put this one over the top)



Next was the canned Mushrooms. I've discovered canned mushrooms work better for our pizzas. The Mushroom flavor comes thru better. (Don't Look Super Dave)



The Walmart Great Value shredded Italian cheese really bakes up well and I now put about 2/3rds the Italian cheese to 1/3 shredded mozzarella.



The shredded Mozzarella pieces are much larger and are best put on last as it ties everything together. At this point to tie in a New Orleans flavor I added a sprinkle of Tony's over the entire pizza before baking. Another Home Run for the Shrimp Pizza.



This pizza is made on the Lodge Cast Iron Pizza pan I wrote about in a earlier post. It cuts the cooking time down a bit. You want it close to the bottom (I'm up 1 rack setting from the bottom) and bake at 450 degrees for 20 minutes.



As you can see the Pizza Pan makes a serious sized pizza. One slice fills a Dinner Plate.



I couldn't help it I had to take a picture of the Rise to the crust. The extra moisture was no problem to this crust. 3 slices and I was done. I hope you enjoy.

Originally Posted by Ketchn

I wish you was with us the other day at lunch bro , they had something called "black fungus" in the soup ....never seen anything like it .....just saying

I keep Black Fungus in my stash but I only can buy it freeze dried from the Asian grocery stores. We use it in Vietnamese Spring Roll Wraps. Some Chinese dishes I prepare use it also. I will follow up with a picture of the bag when posting again. NIP tide days here so I'm beating the Gar off my jigs for a few Crappie right now.