Friday, October 11, 2024

Homemade Garlic Shrimp Pizza

  

If you have never had a shrimp pizza, you have no idea what you’re missing. I make homemade pizza all the time, but this is better than traditional pizza.  Far better. This is a buttery deep dish crust topped with a rich and creamy garlic béchamel sauce, loaded with seasoned shrimp and covered in mozzarella cheese. It’s like eating a creamy Shrimp Alfredo with the buttery bread already built in.  You’ve gotta try this folks. It’s my personal favorite!  

 

Homemade Garlic Shrimp Pizza

 

2 tablespoons butter 

2 tablespoons flour 

1 cup half and half

1 teaspoon garlic powder

1/4 cup grated Parmesan

Salt and pepper to taste

   

Shrimp:

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3/4 pound large raw shrimp, deveined with tails removed

2 tablespoons olive oil 

2 teaspoons Montreal steak seasoning 

2 tablespoons butter 

1 tablespoon olive oil

2 cloves garlic, grated 

 

Crust:

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  


Non-stick cooking spray

1 round of pre-made pizza dough 

drizzle of olive oil

1/2 cup grated Parmesan

1 round of pre-made pizza dough 

1 cup grated whole milk mozzarella 

1 tablespoon Italian seasoning

1 tablespoon chopped fresh parsley 

Preheat a oven to 400 degrees. Spray your sheet pan or pizza pan with non-stick spray. Stretch the dough to fit a large round pizza pan or a non-stick baking sheet. Drizzle a little olive oil on top of the dough.  Set aside.

 

 

 

 

 

 

 

 

 

 

 


In a medium skillet add butter and olive oil over medium high heat until sizzling. Add the shrimp, minced garlic, and the Montreal Steak seasoning and sauté until shrimp are just turning pink.  Do not overcook.  Transfer shrimp to bowl and set aside.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, add the butter and cook over medium heat until melted. Add the flour to the butter and stir for 1 minute. Slowly add the half and half and whisk constantly while sauce is thickening.  Add in garlic powder and salt and pepper and cook until very thick. You want the sauce thicker than your usual béchamel sauce. Add more milk to thin or less milk for thicker sauce.  Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper. 


 

 

 

 

 

 

 

 

 

 

 

 

 Spread the white sauce on the dough in an even layer. Add a light layer of mozzarella on top. Next, scatter the shrimp over the sauce and cover with more mozzarella. Sprinkle on Italian seasoning and a little more Parmesan cheese. 


 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

Bake in oven for about 15 minutes or until crust is lightly browned, cheese has melted and sauce is bubbly. Sprinkle with parsley for garnish. Slice and serve.  Store leftovers in fridge.  

 



 

 

 

 

 

 

 

 

 

 

 

YUM.


 

 

 

 

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