Shrimp Pizza Alfredo
Raw shrimp release a good bit of water while cooking. Lightly sautéing or poaching them before adding to the pizza keeps the shrimp from diluting the sauce or making the pizza soggy.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Pan Pizza Crust dough
- 2 tablespoons olive oil
- 2 cups Cheesy Cream Sauce
- 2 pounds medium cooked shrimp, peeled and deveined
- 1 teaspoon minced garlic
- 1 tablespoon butter
- 2 cups coarsely chopped white mushrooms
- 1½ cups Parmesan cheese
- 2½ cups mozzarella cheese
- Freshly ground black pepper
Roll pizza dough into two circles large enough to cover bottom and sides of two 12″ pizza or quiche pans. Spread a tablespoon of olive oil over the bottom of each pan, then press dough circles into the pans.
Ladle 1 cup of sauce into each pan and spread evenly over the crust. Divide the shrimp and distribute over each pizza.
In a large, flat-bottomed wok or Dutch oven, combine garlic, butter, and mushrooms. Sauté 3 to 5 minutes or until mushrooms soften. Remove mushrooms with a slotted spoon and spread over chicken.
Spread Parmesan cheese over each pizza, then do the same with the mozzarella. Add freshly ground black pepper to taste. Bake pizzas in a preheated oven at 400° until crust has browned and cheese is bubbly, about 20 minutes.
