Po’Boy Pizza Recipe

What’s Up, Hungry People

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 the 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.

Here’s What You Need

• Mayonnaise – Adds creaminess to the remoulade sauce.
• Roasted red bell peppers – Provides a smoky sweetness.
• Garlic – Infuses a strong, savory flavor.
• Onion – Adds depth and a slight crunch.
• Creamy horseradish – Gives the sauce a spicy kick.
• Whole grain mustard – Adds tang and texture.
• Thyme – Contributes an earthy aroma.
• Dill – Offers a fresh, slightly tangy flavor.
• Cajun seasoning – Brings the essential spice mix.
• Worcestershire sauce – Adds umami richness.
• Louisiana hot sauce – Kicks up the heat.
• White pepper – Gives a mild, complex spice.
• Shrimp – The main protein, tender and flavorful.
• Olive oil – Helps the breading stick to the shrimp.
• Salt – Enhances overall flavor.
• Flour – Forms the breading for the shrimp.
• Pizza dough – The base of our delicious creation.
• Cornmeal – Prevents the dough from sticking and adds texture.
• Garlic butter – Adds rich, garlicky goodness to the crust.
• Zucchini – Provides a light, fresh vegetable layer.
• Red onion – Adds sharp, sweet flavor.
• Sweet onion – Adds mild sweetness.
• Capers – Adds a salty, briny punch.
• Mozzarella cheese – Melts beautifully, creating a gooey texture.
• Parmesan cheese – Adds a sharp, nutty flavor.
• Fresh dill – For a final fresh garnish.
• Plain Greek yogurt – An optional tangy dipping sauce.

Let’s Cook

First things first, let’s whip up our remoulade. Mix together mayonnaise, roasted red bell peppers, minced garlic, onion, creamy horseradish, whole grain mustard, thyme, dill, Cajun seasoning, Worcestershire sauce, Louisiana hot sauce, and white pepper. You can use a food processor if you want an ultra-smooth sauce. Once it’s mixed, pop it in the fridge to chill. You’ll have some extra for other tasty dishes that can use up the remoulade in no time.

Prepping the Cajun Breaded Shrimp

Now, onto the shrimp! In a small bowl, drizzle the shrimp with 1-2 tablespoons of olive oil. Add Cajun seasoning, salt, white pepper, and flour. Stir until the shrimp are coated in a nice thick breading. If the mixture seems too dry, add a bit more olive oil. If it’s too wet, sprinkle in some more flour. The shrimp should be well-coated but not sticky.

Assembling the Pizza

Preheat your oven to 425°F. Dust a flat surface with flour and roll out your pizza dough to about half an inch thick. Sprinkle some cornmeal onto a pizza paddle and transfer the dough to the paddle. This will prevent sticking and give a nice crunch to the crust.

Brush the entire surface of the dough with melted garlic butter. Spread the remoulade sauce over the dough, leaving about a quarter-inch border for the crust. Now, for the fun part—arrange your Cajun breaded shrimp on the pizza. Layer on the thinly sliced zucchini, red onion, sweet onion, capers, mozzarella slices, and a sprinkle of Parmesan cheese.

Baking and Finishing Touches

Bake the pizza in your preheated oven for 15-20 minutes, until the crust is golden brown and the shrimp are cooked through. When it’s done, take it out and give it a few dashes of Louisiana hot sauce for an extra kick. Sprinkle fresh dill on top for a burst of color and flavor. Serve your po’boy pizza with some plain Greek yogurt for dipping if you like.

Tips for the Perfect Po’Boy Pizza

• Crispy Shrimp: Ensure your shrimp are well-coated and the breading is neither too wet nor too dry. Adjust with olive oil or flour as needed for the perfect texture.
• Perfect Crust: Dusting your surface with flour and using cornmeal on the pizza paddle prevents sticking and adds a delightful crunch to your crust.
• Layering Ingredients: Spread your toppings evenly to ensure every bite is packed with flavor. Don’t overload the pizza to avoid a soggy crust.
• Baking Time: Keep an eye on your pizza during the last few minutes of baking. Oven temperatures can vary, so adjust the time as needed to achieve a golden brown crust.
• Extra Remoulade: Store any leftover remoulade in the fridge for up to a week. It’s great on sandwiches, as a dip, or even drizzled over roasted veggies.

This po’boy pizza is a fun and tasty way to bring a little bit of New Orleans into your kitchen. With its creamy Cajun remoulade sauce and perfectly seasoned shrimp, each bite bursts with flavor. Perfect for Mardi Gras or any night you want something a little different, this pizza is sure to become a favorite. Whether you’re a pizza enthusiast or a fan of Creole cuisine, this dish offers a delicious fusion that’s hard to resist. Enjoy it with a cold drink and good company!

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