Shrimp & Lobster Remoulade Flatbread

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lobster and shrimp pizza

What’s Up, Hungry People!

Few seafoods get the love and attention like our friends the lobster and shrimp. And why should pizza have all the fun? Let’s mix things up with a seafood flatbread that brings the best of both.

Freshness is Key

Inspired by Creole flavors, this flatbread combines a zesty remoulade with a punchy tomato sauce. And guess what? I’ve handpicked the freshest seasonal veggies and herbs straight from my garden to bring this dish to life.

shrimp lobster pizza ingredients

Here’s What You Need:

  • Pizza dough or flatbread dough: Forms the base for the toppings and gives a crispy finish.
  • Lobster tail: Adds a luxurious, meaty flavor and texture to the flatbread.
  • Shrimp: Complements the lobster with its tender bite and sea-sweet taste.
  • Mayonnaise: Creamy base for the remoulade sauce, adding moisture and flavor.
  • Spicy mustard: Infuses the sauce with a kick and enhances overall depth.
  • Garlic: Adds aromatic depth and a spicy edge to the sauce.
  • Pickle juice or white vinegar: Offers tanginess to balance out the creaminess of the sauce.
  • Cajun spice blend: Introduces a blend of spicy, savory flavors to the flatbread.
  • Fresh dill: Fresh herb that complements seafood flavors and offers a refreshing note.
  • Onion: Provides a crunchy texture and slight sweetness to balance out spicy ingredients.
  • Serrano pepper: Introduces a spicy kick and vibrant green color.
  • Zucchini or yellow squash: Adds a mild, vegetal crunch and holds up well when baked.
  • Lemon: Citrusy freshness that brightens up the rich seafood flavors.
  • Tomato paste: Concentrated tomato flavor to contrast with the seafood and add a tangy note.
  • Salt & pepper: Seasoning staples that enhance the natural flavors of all ingredients.
remoulade sauce

Let’s Cook!

Start by whisking the ingredients for the remoulade until you’ve got a silky sauce. Spread this goodness evenly over your pizza dough. Onions add a nice bite, and here comes a pro-tip about the zucchini: slice them razor thin! Thick slices will release water, making your crust a sogginess zone.

pizza with remoulade sauce

Layering the Goodness

Now, let’s talk toppings. Lay the shrimp and lobster tail pieces over the sauce. Drizzle or spritz (whichever feels right) the entire flatbread with that tangy tomato lemon sauce. For seasoning, a sprinkle of salt, pepper, and for those who like to walk on the wild side, an extra dash of Cajun seasoning won’t hurt.

shrimp and zucchini on pizza

Want a bit more kick? Well, I threw some of my personal stash of homegrown peppers on top. Talk about heat!

hot sauce topping

Baking to Perfection

Slide that beauty into the oven. You’ll know it’s done when the edges are a crispy golden brown and those shrimp and lobster bits turn a lovely shade of pink.

baking on pizza stone

Before serving, sprinkle some fresh dill over the top. It’s that final touch that brings everything together.

Unlocking the Secrets of Seafood Flatbread:

  • Choosing the right dough: Opt for a thin crust dough if you prefer a crispier base. It can balance out the moisture from the toppings.
  • Shrimp size matters: Go for medium-sized shrimp. They’ll cook evenly without overcooking when baked on the flatbread.
  • Lobster tail prep: Ensure the lobster tail is thoroughly defrosted (if frozen) before shredding to ensure even cooking.
  • Spice adjustment: Cajun spices can vary in heat. Always taste and adjust accordingly, especially if serving to those sensitive to spice.
  • Oven positioning: For a crispier crust, place the flatbread on the lowest oven rack or use a preheated pizza stone.
  • Moisture watch: Overloading with toppings can make the base soggy. Ensure zucchini/squash slices are thin and shake off any excess liquid from other toppings.
  • Serving suggestion: Serve with a light salad or coleslaw to balance the richness and heat of the flatbread.
pizza on pizza stone baked

Diving into the world of seafood and flatbreads has been quite the tasty adventure. Using the freshest of ingredients, right from the garden and the sea, we’ve managed to create a fusion that’s nothing short of magical. With Creole-inspired flavors dancing on a crispy crust, every bite is a delightful burst of textures and tastes. Whether you’re new to the world of flatbreads or a seasoned pro, this dish is bound to impress. Here’s hoping this seafood sensation becomes a favorite in your kitchen, just as it has in mine. Let’s cook again soon, Hungry People!

shrimp lobster pizza

Shrimp & Lobster Remoulade Flatbread

The Starving Chef
Savor a Creole-inspired seafood flatbread, blending shrimp, lobster, and fresh garden veggies on a crispy crust.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Creole, Pizza
Servings 6

Ingredients
  

  • 1 can sheet pizza dough or flatbread dough of choice
  • 1 cup shredded lobster tail
  • 1 cup shrimp peeled
  • ½ cup mayonnaise
  • 2 tablespoons spicy mustard
  • 2 tablespoons garlic minced
  • 2 tablespoons pickle juice or white vinegar
  • 1 tablespoon cajun spice blend
  • 2 tablespoons fresh dill + more for topping
  • ½ cup onion chopped
  • 1 serrano pepper sliced
  • 1 small zucchini or yellow squash sliced thin
  • 1 lemon juiced
  • 2 tablespoons tomato paste
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 425°F. In a small bowl, whisk together the mayonnaise, spicy mustard, garlic, pickle juice, dill, and Cajun spice blend.
  • Unroll the pizza dough and spread the sauce evenly across the top, leaving about a half-inch border around the edges.
  • Evenly arrange the sliced zucchini, onions, and half of the Serrano pepper on the dough, followed by the shrimp and shredded lobster tail.
  • In a separate bowl, whisk the tomato paste and lemon juice until smooth. Drizzle this sauce over the flatbread and toppings.
  • Place the flatbread on a baking sheet or preheated pizza stone and bake for 10-15 minutes, or until the shrimp and lobster turn pink and the flatbread edges become golden brown.
  • Garnish with additional fresh dill, serve hot, and enjoy.
Keyword cajun, lobster, pizza, shrimp
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