I have this irrational fear. I blame my brothers. Brothers. They are the best, right? Growing up, every single time we ate fish/seafood during Lent, they would tell me not to drink water while eating. Why, you may ask? Well, they said that if you drank a lot of water while eating seafood, the fish babies could come to life and swim up your throat. Like I said, irrational.
I won’t lie to you and say that this thought doesn’t enter into my mind every time I eat seafood. Especially sushi. It definitely enters my mind. It takes my adult logic a second to kick in and remind my inner child that the food you are eating is dead.
Sidenote: I have never tried or ordered any kind of roe or fish eggs or caviar. Um, no way. That is just asking for trouble.
Cutting out meat on Fridays kind of limits my pizza topping options. Especially since I am not putting fish on my pizza. Bye bye pepperoni. Bye bye sausage. Oh, and a tear for prosciutto. It only limits my protein really. While trying to think of what to top a pizza with to bulk it up a bit, I went through the fish recipes on my blog. I came across one of my most popular recipes of all time, blackened tilapia tacos. This easy and quick recipe stemmed from my most popular recipe ever, blackened chicken.
You guys really like quick and spicy things I guess.
I took shrimp and seasoned it with my blackening spice mix. I seared it on high heat for 2 minutes while I preheated the oven. A little garlic and olive oil rub all over some pizza dough. Top that with cheese, red onions, banana peppers, and the semi-cooked shrimp. Perfection!
Spicy shrimp, check! Done in well under 30 minutes, check!
I believe I just met your requirements for another favorite blog recipe.
Quick and spicy!
Don’t chase this pizza with a lot of water. Just to be safe. 😉
Blackened Shrimp Pizza
For the Shrimp:
- 1 Pound Peeled and Deveined Raw Shrimp
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Cayenne
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1 Tablespoon Canola Oil
For the Pizza:
- 16 Ounces Prepared Pizza dough at room temperature
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Garlic Cloves very thinly sliced
- 1/2 Cup Double Cream Gouda Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 2 Tablespoons Grated Parmesan Cheese
- 1/3 Cup Sliced Red Onion
- 1/4 Cup Pickled Sliced Pepperoncini
- 2 Green Onions white and light green chopped
- Crushed Red Pepper Flakes for topping
- Squeeze of Lemon juice right before slicing
Preheat the oven to 450 degrees F. Place a large pizza pan in the oven to heat up while you prepare the toppings.
Add the blackening seasonings to a small bowl and whisk to combine.
Place shrimp on a small plate. Dust with all the seasoning. Use your hands to rub the seasoning into each shrimp.
Heat the canola oil in a small skillet over high heat for one minute. Add the shrimp once the oil is shimmering. Sear on one side for two minutes. Remove from heat and add back to a plate off to the side.
Once the oven is preheated, remove the pan. Gently pull the pizza dough out into a 12 inch circle and carefully spread over the pizza pan.
Top with olive oil and garlic. Use your hands to rub the oil and garlic all over the dough.
Top with 1/2 the onions and peppers. Cover with the cheese. Top off with remaining onions, peppers, and shrimp. Dust the whole pizza with the parmesan cheese.
Bake in the oven for 12014 minutes until cheese is melted and crust is golden.
Once baked, remove from oven, and top with crushed red pepper flakes and green onion. Let cool for a minute or two before slicing. Squeeze a little bit of lemon juice over the whole pizza before serving.
If you are looking for a pizza dough recipe, this is my go to for a classic thin pizza crust.