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Shrimp Boil Pizza

Shrimp Boil Pizza- All the best parts of a classic shrimp boil are loaded onto pizza dough, topped with cheese, and baked til perfection.


June 26, 2023 by Nicole Collins


Today, we’re making Shrimp Boil Pizza!


What started as a #pizzafriday idea that I wasn’t sure was going to work turned into what’s easily going in my top 5 favorite pizzas. We’re taking all of the best elements of a classic shrimp boil: shrimp, sausage, corn, potatoes; and we’re tossing them on some store bought pizza dough with some shredded cheese to glue it all down. And don’t worry, there’s Old Bay too!


Let’s build this pizza from the bottom up. There are a lot of different components going on this pizza; so for me, a store bought crust is the way to go. It’s one less thing to do, and it just as delicious. However, I recommend using the premade dough that comes in a bag as opposed to what comes in a can. The quality is typically much higher. Just make sure you let that dough sit out for a little bit to come to room temperature so that it’s easy to stretch out into the pan.


Instead of using pizza sauce, we’re going to brush the base of our pizza with butter. But not just any butter. Butter that’s been jazzed up with a little garlic and a little Old Bay. We’ll mix the spices into the melted butter, brush it all over the dough, then top the buttery crust with a cheesy blend of cheddar and mozzarella to help glue down all of our toppings.


The next layer we’ll add will be our potato layer. Potato on a pizza? You betcha! But it’s important to make sure we use small, very thinly sliced potatoes for this. Potatoes take a long time to cook, and they’re not going to be in the oven for that long on this pizza. So get some baby gold potatoes, which are naturally nice and buttery, and use a mandoline slicer to carefully slice the potatoes into small rounds. Then, we’ll add those potatoes to a bowl with some thinly sliced shallots, olive oil, salt, and pepper. Toss everything together until the potatoes are coated in oil and seasoning. Then, spread the potato/shallot mixture evenly over the crust.


For the protein element of our pizza, we’re going to use some roasted shrimp and some turkey sausage. We don’t want to put raw shrimp on our pizza, so we do need to cook them first before they go on the pizza. It’s easiest to roast them, but it you have some leftover steamed shrimp, that’s a good option too. I prefer to use turkey sausage (or sometimes even chicken sausage), but any smoked sausage works here. Slice it into rounds, throw it on the pizza, and the slices will slightly caramelize and brown in the oven.


The final component to our pizza is some fresh corn. We’re going to use fresh corn straight off the cob that we don’t even need to cook first. Slice it off the cob, throw it on the pizza, and it will cook just enough during its time in the oven to be absolutely perfect. You could use some frozen thawed corn if you absolutely must, but the fresh corn is going to give you much better texture and flavor. Then finish the pizza with another sprinkle of cheese, and to the oven it goes to get golden and bubbly.


When the pizza comes out of the oven, we’ll finish it with another shake of Old Bay and some sliced green onions. And, it’s finally time to dig into this masterpiece of a pizza.


Nobody can accuse this pizza of being boring, that’s for sure. It’s loaded with texture and flavor and color, and each bite is just a little different. It’s hearty and comforting and summery all at the same time. From the smokey sausage to the fresh corn to the creamy potatoes, every component is thoughtful and important.


And to think…this pizza was born as a fridge clean out accident!

It’s prime #pizzafriday season again, so if there’s anything you want to see turned into a pizza, please be sure to let me know!



I hope you guys enjoy. And, let’s eat!



 




Shrimp Boil Pizza

Serves: 8 Print


Ingredients:

  • 1 lb pizza dough, at room temperature

  • 2 tbsp unsalted butter

  • ¼ tsp Old Bay, plus more to taste

  • 1/8 tsp garlic powder

  • ½ cup shredded cheddar cheese

  • ½ cup shredded mozzarella

  • 2 mini yellow potatoes, very thinly sliced

  • ½ shallot, thinly sliced

  • 1 tsp olive oil

  • Salt and pepper, to taste

  • ½ cup steamed shrimp, peeled

  • ½ cup smoked turkey sausage (or 1 link cajun chicken sausage), sliced

  • 1 corn cob, husk removed and kernels cut off the cob

  • 1 green onion, sliced

  • Semolina flour or cornmeal, for dusting


Directions:

  1. Preheat oven to 475 degrees. Sprinkle semolina flour over a 12 inch pizza pan to prevent sticking. Stretch pizza dough to fit in the pan.

  2. To a small bowl, add butter, ¼ tsp Old Bay, and garlic powder. Microwave for about 30 seconds until melted. Mix well to completely combine. Brush butter mixture all over the pizza dough, leaving about a half inch border for the crust.

  3. Mix shredded cheddar and mozzarella cheeses together. Take about ¾ of the cheese mixture, and spread it all over the pizza dough.

  4. To a small mixing bowl, combine potatoes, shallot, olive oil, and a pinch of salt and pepper. Massage the oil and seasoning into the potatoes slices to make sure they are completely coated. Arrange potato mix over the cheese on the pizza. Also, top pizza with shrimp, sliced sausage, and corn kernels. Sprinkle with remaining cheese.

  5. Bake pizza for 10-15 mins until the crust is golden and the cheese has melted. Finish the pizza with sliced green onions and a couple shakes of Old Bay seasoning, to taste. Cut into 8 slices, and enjoy!

Recipe notes:

*I like to use store bought refrigerated pizza dough for this recipe. It’s important that you let the dough sit out for about an hour to come to room temp, or you won’t be able to stretch the dough.

*To stretch the dough, I like to press it out in the pan as much as I can with my fingers, pick it up so it’s resting on top of two open fists, and gently stretch outward, then throw it back in the pan and finish pressing/stretching to fill the pan.

*We want to use the little baby potatoes that are about the size of a large gumball for this recipe. I also recommend using a mandoline slicer to get the potatoes really thin. If you can’t find the tiny potatoes, use about half of a baby Yukon gold potato, and cut the slices into quarters.

*If you don’t have access to buy steamed shrimp, you can make my recipe here. Or, you can roast the shrimp drizzled with a little olive oil and a shake of Old Bay at 400 degrees for about 8-10 mins before adding it to the pizza.

*You don’t need to cook the corn before removing it from the cob. It’ll roast in the oven with the pizza!


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