Po’Boy Pizza

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Let the good times roll this Mardi Gras with a twist on a Louisiana classic: the po’boy pizza!

With a creamy cajun remoulade sauce and topped with creole breaded shrimp, this pizza embraces all of best flavors of New Orleans.

I love pizza of any kind, but I especially love pizzas when they are combined with crazy toppings like this po’boy special. It’s a unique take on a New Orleans classic, just in time for Mardi Gras.

poboy pizza

Po’Boy Pizza

The Starving Chef
With a creamy cajun remoulade sauce and topped with creole breaded shrimp, this pizza embraces all of best flavors of ​New Orleans.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pizza
Cuisine Mardi Gras, Pizza, Southern
Servings 4




  • 10 shrimp peeled & tails removed
  • 4 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • cup flour


  • 16 oz pizza dough
  • ¼ cup corn meal
  • ¼ cup remoulade
  • 2 cups breaded shrimp
  • 3 tablespoons garlic butter or sub salted butter, melted
  • 1 zucchini sliced thin
  • ½ red onion sliced thin
  • 3 tablespoons sweet onion finely diced
  • 3 tablespoons capers
  • 16 oz mozzarella cheese ball sliced
  • ¼ cup Parmesan cheese shredded
  • dash Louisiana hot sauce
  • 3 tablespoons fresh dill for topping
  • ¼ cup flour for dusting
  • 1 cup plain Greek yogurt for dipping, optional



  • Mix all ingredients together until smooth.
  • OPTIONAL: Use a food processor for an ultra smooth remoulade. Refridgerate extra remoulade sauce for other recipes.


  • In a small bowl, drizzle the shrimp with 1-2 tablespoons of olive oil then add the rest of the ingredients. Stir until the shrimp has a thick breading. If the mixture is too dry, add more olive oil. If too wet, add more flour. The shrimp should not be sticky.


  • Preheat the oven to 425 F. Prepare the remoulade according to the instructions above and set aside. Next, prepare the breaded shrimp according to the instructions above and then set aside.
  • Dust a flat surface with flour and roll out the pizza dough to a half inch thick. Sprinkle corn meal onto a pizza paddle and transfer the dough to the paddle.
  • Brush the dough edge to edge with the melted butter. Then spread the remoulade sauce over the dough, leaving a quarter inch crust around the edges.
  • Arrange the shrimp onto the pizza. Top with sliced zucchini, red onion, sweet onion, capers, mozzarella slices and parmesan cheese, as desired.
  • Bake at 425 F for 15-20 minutes, until the crust is golden brown and the shrimp are cooked through. Give the pizza a few dashes of Louisiana hot sauce and fresh dill for garnish. Serve with Greek yogurt for dipping or your choice of sides. Enjoy!


Keyword cajun, pizza, remoulade, shrimp
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