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.

Attachment 509104

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.

Attachment 509105Attachment 509106

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.

Attachment 509107

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

Attachment 509108

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.

Attachment 509109

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.

Attachment 509110

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

Attachment 509111

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)

Attachment 509112

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.

Attachment 509113

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.

Attachment 509114

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.

Attachment 509115

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

Attachment 509116

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.

Nice, except the slimy brown fungus things…:Rofl So how did the shrimp turn out. Were they tough from the cooking?

Quote:

---

Originally Posted by SuperDave336

Nice, except the slimy brown fungus things…:Rofl So how did the shrimp turn out. Were they tough from the cooking?

---

No the Shrimp was fantastic. I put them on first so they were the best insulated. The cheese formed a seal on top. This is why I'm using can mushrooms instead of fresh as they remain very taste buried in the cheese. Cheesy Fungi is tasty.

Any edible fungi is tasty….SD has fungi derangement syndrome :Rofl

The pizza looks perfect and I bet it taste better than it looks!!
If or when they remake the Forest Gump movie they going to have to add this shrimp Alfredo pizza to Budda’s long list of ways to prepare shrimp!!
BON TEMPS!

Looks awesome. ♤♤♤♤ kinda looks like mushrooms:Rofl

Quote:

---

Originally Posted by BuckeyeCrappie

Any edible fungi is tasty….SD has fungi derangement syndrome :Rofl

---

Yeah, I kinda hate to post the 'Shrooms in everything but I've even been photographed hanging upside down with a knife in my mouth in Honey Island swamp by a tourist when harvesting. I had this Willow tree that produced Seps as big as dinner plates. A bud would stand on the ground with a device I made for harvesting them. The bottom 2 inches of a 5 gallon bucket mounted on the end of a pole was what I laid the mushrooms in when I cut them from the tree. Seps bruise very easily so I could not drop them. He would stack them carefully in another bucket for transporting. If they didn't have bugs eating them we didn't eat the mushrooms. I would flood the bucket with water and all the bugs would crawl out. Nowadays Louisiana has a limit on how many pounds of Seps you can harvest.

Seps is a form of Oyster Mushrooms. It takes 7 years for the spores to grow.

Quote:

---

Originally Posted by SuperDave336

Nice, except the slimy brown fungus things…:Rofl So how did the shrimp turn out. Were they tough from the cooking?

---

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

Quote:

---

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.