Shrimp Alfredo Deep Dish Pizza

 
 

 

 

 

 

 

 

 

 

 

I love making homemade Pizza. I can add anything I want and season it just right and I save so much money by making it at home.  And you have leftovers and I've been know to grab a slice of pizza for breakfast on many occasions.  One of my favorite pizzas is Shrimp pizza!

Shrimp Alfredo Deep Dish Pizza

1/2 pound frozen or fresh shrimp, peeled and de-veined, tails removed

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon minced parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lay shrimp out on a sheet pan lined with paper towels.  Pat shrimp dry with until the surface is no longer wet.  Add olive oil and butter to skillet and melt over medium high heat.  Add shrimp and sauté until just pink.  Immediately remove from skillet and set aside.  Do not leave shrimp in hot pan or they will continue cooking and get too tough.   

 Alfredo Sauce

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick.

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings.

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan. Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough.

 

 

 

 

 

 

 

 

 

 

Got cheese?  I like to load my pizzas with fresh shredded whole Milk Mozzarella.  Pre-shredded cheese you buy in bags doesn't melt as well and it's full of unhealthy chemicals.

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly. 

 

 

 

 

 

 

 

 

 

 

 Slice and serve!

 TIPS:

• My personal preference is to buy small bags of quick frozen shrimp  They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes. After draining, you will want to pat them dry with a paper towel.
  

• Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat.  As soon as they turn pink, remove from heat.

• I like to buy fresh dough from the grocery store or local pizza place. Most places will sell you bags of dough. The fresher the better.

• Oil your pizza pan first with olive oil and butter before you add your dough.  This will give you that buttery taste.

• Always buy fresh whole milk mozzarella and grate it yourself.

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Stuffed Crust Pepperoni Pizza

 Stuffed Crust Pepperoni Pizza

I love how creative these pizza places are when it comes to making every kind of crust you can think of. You can get thin crust, thick crust, and there's even the new garlic knot crust and the Tater Tot crust!  I particularly like the cheese filled crust and decided I can be just as creative and clever and make it at home!  Here's my version of homemade stuffed crust pizza.

Stuffed Crust Pepperoni Pizza

1 round of refrigerated pizza dough

1/2 cup of your favorite pizza sauce

1 package mozzarella string cheese (about 10 pieces)

20 slices pepperoni

2 cups mozzarella cheese, shredded

2 tablespoons butter, melted

1 tablespoon Parmesan cheese

1 tablespoon Italian seasoning

Heat oven to 400 degrees. Spray a 9 x 13 x 2 baking sheet with non-stick spray.  Roll out your dough into a triangle shape and then stretch it to fit your baking pan with about an inch overhang all the way around.  

Place your string cheese pieces all along the inside edges of your dough. You may have to cut some pieces to make them all fit.





















Fold the dough over the cheese and press down the edges to seal. Make sure your cheese is completely covered all the way around. 

Next, add your favorite pizza sauce on the bottom of our dough. Spread it out to the edges of the crust.  Add as much sauce as you like. Cover sauce with one cup of the mozzarella cheese (or as much as you like). 

Add the pepperoni or any other toppings you'd like.  Sausage is another favorite of mine. 

Then cover the pepperoni with the remaining cup of mozzarella cheese. The more cheese the merrier....use as much as you want! 

Brush the edge of your dough with melted butter.

Then sprinkle dough with Parmesan cheese and Italian seasoning. 

Bake at 400 degrees for about 15 to 18 minutes or until crust is golden brown and cheese is melted.

Allow to cool slightly before chowing down!  Cheese inside crust will be hot so be careful.

Deep Dish White Pizza

 

 

 

 

 

 

 

 

 

 

 

  

I love white pizza!  I see it as a blank canvass for me to create the best pizza with or without  toppings.  It all starts with making the perfect sauce, which is basically an easy garlic Alfredo sauce made extra thick. It’s so delicious and so easy to make in about 5 minutes.  Then you create your own masterpiece from there. You can buy your pizza dough from your grocery store (fresh or frozen) or from your favorite pizza shop that often sells fresh homemade dough.  The toppings are up to you.  I topped this one with shrimp but you can use a variety of toppings that I have listed in the recipe.  This makes pizza night so delicious and fun to switch from the classic red sauce. YUM!!

Deep Dish White Pizza

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick. 

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings. 

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan.  I like to use a rectangle baking pan for a Chicago Style Deep Dish pizza.  But you can roll out your dough in a round pan to be thick or thin.

 

 

 

 

 

 

 

 

 

 

 

Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough. Add your favorite toppings, (I used cooked shrimp for this one) and cover with mozzarella. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly.  Slice and serve.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy while it’s hot!

Serve plain white pizza or add your favorite toppings. See below:

• grilled chicken
• Italian Sausage 
  
• diced ham 
  
• steak
• shrimp
• tomatoes
• fresh basil
• mushrooms
• Spinach

 

 

 

 

 

 

 

 

 

 

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Simple French Toast

 Simple French Toast

French toast the way my Mom used to make it. Nothing complicated. Really don't even need a recipe. So easy to make and so delicious. I could eat this every day! 

 

Simple French Toast

4 eggs
2/3 cup milk
1/2 teaspoons of vanilla
1 teaspoon of cinnamon
8 thick slices of bread, better if slightly stale
1 tablespoon butter for frying
Real maple syrup, warmed 

Whisk eggs, milk, and vanilla together until well blended. Pour into a shallow bowl. 

 

 

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. 

Melt some butter in a large skillet or flat griddle on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. 

 

Sprinkle with cinnamon and fry until brown on both sides, flipping the bread when necessary. 

Serve hot with butter and maple syrup.

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Peach Thumbprint Cookies

 Peach Thumbprint Cookies

Peach Thumbprint Cookies

1 stick unsalted butter, room temperature 
1/2 cup vegetable shortening 
1/3 cup sugar 
1/3 cup brown sugar 
2 large egg yolks 
1 teaspoon vanilla extract 
2 cups flour 
1/2 teaspoon salt 
6 oz peach or apricot jam 
melted chocolate, optional

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.

Cream together the butter, shortening, sugar, and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy. Add the egg yolks, vanilla and salt and beat until well combined. Reduce the mixer speed to low and gradually add the flour, mixing until well blended.

Add dough to pastry bag with a decorative tip and pipe straight down on your sheet to form the rounds about 1" in size. Then Press down on the center of the cookie rounds with your thumb to make shallow indentations. NOTE: If you choose not to make decorative cookies as shown, simply measure about 2 teaspoons of dough for each cookie and roll into balls.

Bake the cookies for 10 minutes, then remove from the oven. Place about 1 teaspoon jam into the indentation of each cookie. Bake an additional 5 to 10 minutes, or until lightly browned. Remove from the oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool. Drizzle with melted chocolate.  Enjoy!

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