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.

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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.

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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.

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

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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.

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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.

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

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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)

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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.

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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.

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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.

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

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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?

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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?

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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

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Originally Posted by BuckeyeCrappie

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

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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.

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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?

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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

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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

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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.

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Originally Posted by BuckeyeCrappie

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

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FDS

I would have added some diced jalapeno's same time as the onions. But I cook everything with jalapeno's. Only my youngest worked in food service at a pizza place in high school in Watson, La. They used to make a pizza with ground meat, shrimp, onion, jalapeno, regular sauce and cheeses. Can't remember what they called it, but Louisiana was in the name. And my kid made mine extra good when I wanted one. Now I'm hungry again.