Restaurant quality Shrimp Pizza with an Easy Alfredo Sauce at home! This delicious creamy and big flavored pizza starts with our 10 minute easy Alfredo sauce and basic pizza dough recipe.
Friday night pizza is a thing around here. Always has been. We look forward to it all week long! We thought we would get out of our red sauce pizza rut and add a little white sauce and why did we wait so long!
Start with our great for beginner Basic Pizza Dough Recipe. But no judging if you want to pick up a package of pizza dough from your local grocer. Or even a pre-made pizza crust. We aren’t pizza snobs around here.
Whats the secret to your Easy 5 minute Alfredo Sauce?
- Rather than making a traditional roux (cooking equal parts butter and flour), we add the flour to the grated parmesan and then right into the heated cream it goes! Boom, instant thick sauce! No waiting around for the sauce to reduce.
Ingredients for 5 Minute Alfredo Sauce:
- 1 1/2 cups half and half or heavy cream
- 2 tablespoon butter
- 3/4 cup grated parmesan or pecorino cheese
- 3 cloves garlic, minced
- pinch of salt and pepper
What kind of pan should I use for the perfect pizza?
- We love a cast iron for pizza..well no secret. Rachel and I love a cast iron pan for about everything but it really works for a pizza! This 12″ Lodge Cast Iron pan makes the crust crispy for restaurant style pizza.
- No cast iron, no worries! A pizza stone, a sheet pan or even a cookie sheet will work just fine.
We kind of shrimp should I use for this pizza?
- we used pre cooked, no tail, deveined medium size shrimp
- Can I use raw shrimp? Yes! Plenty of time for the shrimp to cook up! Just make sure you thaw clean and devein them and pat them dry.
- NOTE: avoid ‘salad’ shrimp if possible. They are very small and can get over cooked and tough during the 20 minute high temp cooking time.
Tips for the Best Homemade Pizza!
- Start with homemade pizza dough if you can. It’s remarkably easy to make, pliable and comes out crispy. If you simply don’t have the time, buy store bought dough. It can be a little sticky. Work it with a little flour if necessary.
- if you want a crispy crust, use only a enough dough to cover the pan and discard or save the rest for another time.
- Preheat your oven! Pizzas like it hot!
- Use a thin layer of sauce so your crust stays crispy.
- Don’t over cook your protein. Start with raw or slightly cooked shrimp, chicken etc etc.
- Go light on the cheese! More cheese does not a better pizza make.
- Get creative – forge for your pizza! Check out your cabinets and crisper for veggies and canned goods but go light. Don’t overload your pizza!
We love pizza…all day long! Here are a few of our favorite recipes.
Cast Iron Pizza – the recipe that started it all!
Our Basic Pizza Dough Recipe – it’s practically no fail!
Easy Breakfast Pizza – great way to start the day!
Smoked Salmon Pizza – a no cook pizza perfect for appetizers or light meal!
To pizza – we love ya any way we can get ya!
Kathi & Rachel!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Creamy and easy to make restaurant quality pizza with a 5 minute alfredo sauce!
- 2 cups medium size shrimp cooked or raw, cleaned and devined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- 1 1/2 cups half and half (half milk/half cream) or heavy cream
- 3 tablespoons all purpose white flour
- salt and pepper to taste
- 1/3 cup sliced green onion
Prepare Basic Pizza Dough Recipe or use a good store bought brand
Pre Heat oven to 425 degrees. Make sure oven is completley preheated before baking pizza.
Pour about 1 tablespoons of oil into your pizza pan. Press dough into your pan. For a crispy crust keep the crust thin.
In small dish combine grated parmesan and flour, set aside.
Melt butter in a medium size skillet over medium high heat. Add garlic. Saute until soft and fragrent. About 2 minutes.
Add cream, bring to a simmer. Add parmasean and flour mixture. Using a wire whisk, whisk until sauce is thick and cheese is melted. About 2-3 minutes. Add pinch of salt and pepper. Taste. Add additional salt and pepper if needed.
Top pizza dough with about a half cup of sauce for a 12" pizza. You maybe have some sauce left. It can be stored for up 5 days in the refridgerator.
Top with shrimp and green onions. Sprinkle with additional handful of parmasan cheese.
Bake for about 20 minutes or until crust is lightly brown and sauce is bubbling around edges.
Let cool for 5 minutes before cutting.
Store any remaining pizza dough in refridgerator for up to 5 days in refridgerator and 3 months in freezer. Store any remaining alfredo sauce for up to 5 days in refridgerator.