Shrimp Alfredo Pizza
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Pizza Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
On our Pacific Living Pizza Oven we have done easy and wonderful desserts, appetizers, veggies, casseroles and main dishes. Tonight we decided to do something different…we did pizza. But, not just any pizza, though pepperoni is a personal favorite of Ken, we did a gourmet pizza with fresh shrimp, gruyere cheese and Alfredo sauce. It was rich and creamy and for color and a bit of crisp, bright flavor we used mini sweet peppers and sliced shallots. Magnifique!
As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets adding a nice Italian Herb smoky flavor to our pizza. Very nice, you have got to try these.
Shrimp Alfredo Pizza
Prep Time: 10 minutes
Cook Time: 16-20 minutes at 400 degrees (205c)
Grill: Pacific Living Pizza Oven
Pellets: Lumberjack’s “Lumber Jill” Italian Blend
Ingredients: Shrimp Alfredo Pizza
- 1 Pillsbury Artisan Pizza Crust
- ½ lb. Gruyere cheese, shredded
- ¾ lb. large shrimp, cleaned and cooked
- 12 oz. jar Garlic Alfredo sauce
- ¾ cup mini sweet peppers, sliced into thin strips
- ¾ cup shallots or green onions, sliced
- 2 teaspoons garlic powder
- 2 teaspoons white pepper
Directions: Shrimp Alfredo Pizza
Unroll pizza crust. Place on a lightly greased cast iron skillet or your Pacific Living pizza stone and bake at 400 degrees (205c) for 8 minutes or until golden brown. We do most of our cooking on the middle shelf. Remove from oven and add your Alfredo sauce mixed with garlic powder and pepper, half your cheese, shrimp, peppers, onions and remaining cheese. Then back into the Pacific Living Pizza Oven for 10 to 12 minutes to melt the cheese and let everything get happy and blend.
Roll out your Dough. We used a Lodge 10” Griddle
Add Sauce
Add the Gruyere Cheese, So Rich and Flavorful
Pile High with Shrimp
Add Peppers and Onions
Top with More Cheese and You’re Ready for the Pizza Oven
Is It Ready Yet?
Let’s Eat
Shrimp Alfredo Pizza
Cooking Directions: Pacific Living Pizza Oven
Cooking on the Pacific Living Pizza Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it.
Today we did 16-20 minutes (eight minutes to first brown the crust) at 400 degrees (205c) on the middle shelf.
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.
For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Shrimp Alfredo Pizza
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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http://www.louisiana-grills.com/
Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Pacific Living Pizza Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
