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How to make it

  • Spread the dough with Creole sauce. Toss the provolone, jack and cheddar cheese together and top the sauce with 2/3 of the cheese (1 cup) and half the mozzarella cheese; followed by the sausage and clams. Sprinkle over the remaining cheese plus the Parmesan; arrange the shrimp over, cut side down, and lay the bell pepper rings over the top.
  • If you used the roasted garlic method for the shrimp, drizzle the garlic infused oil they were cooked in over the top of the pizza and sprinkle with freshly ground black pepper.
  • Bake at 450°F for 12 to 15 minutes until crust is nicely browned and toppings are bubbly.
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  • Creole Seasoning
  • Add creole seasoning to any dish that needs just a little punch to it. Stored in a jar in a dark pantry, the seasoning will last indefinitely.
  • 3 T. Kosher salt
  • 3 T. granulated garlic
  • 2 T. paprika
  • 2 T. granulated onion
  • 1 1/2 T. black pepper
  • 1 T. ground white pepper
  • 1/2 T. cayenne
  • 1/2 T. dried thyme, crushed
  • 1/2 T. dried basil
  • 1/2 T. dried oregano, crushed
  • Combine all the ingredients and store in a jar with a tight fitting lid.
  • Creole Sauce:
  • This versatile sauce can be used to top grilled, baked or fried fish, a frittata, fish cakes, meatloaf or stuffed peppers – you will find so many uses for it.
  • 2 14-oz. cans diced tomatoes
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 Tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons Creole Seasoning (see above)
  • 2 Tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • Process the two cans of tomatoes in a blender or food processor until finely chopped; set aside. In a medium saucepan, sauté the bell pepper, onion and celery in the oil over medium-low heat until softened, 5 minutes. Add garlic and continue to cook for 2 more minutes. Add the tomatoes, Creole seasoning, parsley, oregano and simmer the sauce for 10 minutes more or to the consistency you prefer.
  • Garlic Roasted Shrimp:
  • Using this method of roasting the shrimp with the garlic oil the shrimp are cooked in drizzled over the pizza is outstanding, but you can cook the shrimp any way you prefer, but don’t put raw shrimp on the pizza, it doesn’t bake long enough to completely cook the seafood.
  • 1/2 lb. (about 7 or 8) shrimp (I recommend 14 shrimp per pound size – also known as U/15)
  • 3 large cloves garlic, minced
  • 2 Tablespoons olive oil
  • Salt and pepper
  • Preheat oven to 450°F. On a heavy baking sheet mix together the garlic, olive oil, salt and pepper; add the cleaned shrimp and toss together gently.
  • Spread the shrimp in a single layer. Roast for 3 minutes, turn shrimp over and continue roasting until the shrimp are opaque and firm, another 2-3 min. (Be careful not to overcook the shrimp, they will be tough.) Transfer the shrimp to a bowl, scraping the bottom of the baking sheet to get all the wonderful garlic infused oil; set aside to top pizza.
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  • Alligator “CoonAss” Pizza – 7/21/13
  • Substitute alligator for the Shrimp and clams
  • Toss alligator pieces with a.p. flour, corn meal and S&P. Deep fry at 350° for 3 minutes; drain on brown paper bag. Add to the pizza after adding the remaining cheese, then top with bell pepper rings and a sprinkling of Parmesan cheese.
  • a Chef's Journey recipe
alligator pieces ready to be deep fried for pizza   Close

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