Po'Boy Pizza

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Po'Boy Pizza

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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 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.

Categories: Dinner , Video Recipes , Pizza , Mardi Gras

Tags: Shrimp , Pizza , Mardi Gras , Remoulade , Mozzarella

The Starving Chef Blog

Po'Boy Pizza

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Makes 4 servings

For Remoulade

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  • 1/2 cup mayonnaise
  • 1/4 cup roasted red peppers
  • 1 tablespoon garlic, minced
  • 1/2 cup sweet onion
  • 3 tablespoon creamy horseradish
  • 2 tablespoons whole grain mustard
  • 1 tablespoon thyme
  • 1 tablespoon dill
  • 1 tablespoon cajun seasoning
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon Louisiana hot sauce
  • 1 teaspoon white pepper

Here's How:

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  1. Mix all ingredients together until smooth. OPTIONAL: Use a food processor for an ultra smooth remoulade.
  2. Refridgerate extra remoulade sauce for other recipes.

Cajun Breaded Shrimp:

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  • 6-10 shrimp, peeled & tails removed
  • 2-4 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1/3 cup flour

Here's How:

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  1. In a small bowl, drizzle the shrimp with 1-2 tablespoons of olive oil then add the rest of the ingredients. Stir until the shrimp has a thick breading. If the mixture is too dry, add more olive oil. If too wet, add more flour. The shrimp should not be sticky.

Pizza & Toppings

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  • 1 lb pizza dough
  • 1/4 cup corn meal
  • 1/4 cup remoulade (see above)
  • breaded shrimp (see above)
  • 3-4 tablespoons garlic butter (OR sub salted butter), melted
  • 1 zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 2-3 tablespoons sweet onion, finely diced
  • 2-3 tablespoons capers
  • 1 lb real mozzarella, sliced
  • 1/4 cup parmesan cheese, shredded
  • dash Louisiana hot sauce
  • 2-3 sprigs fresh dill
  • flour, for dusting
  • Greek yogurt or sour cream, for dipping (optional)

Here's How:

The Starving Chef Blog
  1. Preheat the oven to 425 F. Prepare the remoulade according to the instructions above and set aside. Next, prepare the breaded shrimp according to the instructions above and then set aside.
  2. Dust a flat surface with flour and roll out the pizza dough to a half inch thick. Sprinkle corn meal onto a pizza paddle and transfer the dough to the paddle.
  3. Brush the dough edge to edge with the melted butter. Then spread the remoulade sauce over the dough, leaving a quarter inch crust around the edges.
  4. Arrange the shrimp onto the pizza. Top with sliced zucchini, red onion, sweet onion, capers, mozzarella slices and parmesan cheese, as desired.
  5. Bake at 425 F for 15-20 minutes, until the crust is golden brown and the shrimp are cooked through. Give the pizza a few dashes of Louisiana hot sauce and fresh dill for garnish. Serve with Greek yogurt for dipping or your choice of sides. Enjoy!

Mouth Feel

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