Name: Grilled Cajun Shrimp and Crawfish Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 stick (4 tablespoons) unsalted butter; 1 clove garlic, minced; 1 cup heavy cream; 3/4 cup grated Parmesan; 1 teaspoon Cajun seasoning; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground black pepper; Pinch sugar, optional; 2 tablespoons olive oil, plus more for brushing; 1/2 pound peeled and deveined shrimp; 2 1/4 teaspoons Cajun seasoning; Kosher salt and freshly ground black pepper; 1/4 cup diced red bell pepper; 1/4 cup diced yellow onion; 1/2 pound cooked peeled crawfish tails; 1 pound prepared pizza dough; All-purpose flour, for rolling; 1 cup shredded mozzarella cheese; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; Melted unsalted butter, for brushing; 1/4 cup freshly grated Parmesan

Directions

For the Alfredo sauce: Melt the butter over medium heat in a medium saucepan. Add the garlic and cook until fragrant, about 1 minute. Slowly pour in the heavy cream while stirring constantly. Bring the mixture to a simmer. Reduce the heat to low and gradually whisk in the Parmesan until the sauce is smooth and creamy. Stir in the Cajun seasoning and paprika. Season with salt and black pepper to taste. Stir in the sugar if using. Continue to cook the sauce over low heat, stirring occasionally, to allow the flavors to meld and the sauce to thicken to your desired consistency, 2 to 3 minutes. Remove from the heat.
For the pizza: To cook the shrimp, heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Season the shrimp on both sides with 1 teaspoon Cajun seasoning and salt and black pepper to taste. Cook on each side for 2 minutes. (Alternatively, you can grill the shrimp instead of using a skillet.) Set aside.
To cook the vegetables and crawfish, heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the bell pepper and onion and sprinkle with 1 teaspoon of the Cajun seasoning and salt and pepper to taste. Cook for 2 to 3 minutes, then add the crawfish and cook for another 2 minutes. Remove from the heat and set aside.
Place a grill pan over medium-high heat.
Roll out the pizza dough on a floured surface to your desired thickness and shape; 1 pound of pizza dough will make 1 large pizza or 2 smaller pies. If you’re cooking on a grill pan on your stovetop you’ll want to cut the dough in half to make 2 smaller pizzas.
Once rolled, brush one side of the dough with olive oil. Place the dough oil-side down on the grill pan and cook until grill marks appear, 2 to 3 minutes. Remove from the grill pan and set on a cutting board or work surface. If you’re making 2 pizzas, repeat with the remaining dough.
Spread 1 cup of the Alfredo sauce evenly over the grilled side of the pizza dough if you’re making 1 pizza, or spread each with 1/2 cup if you’re making 2 pizzas. (You will have some sauce leftover.) Sprinkle the mozzarella over the Alfredo sauce. Top with the cooked shrimp and crawfish tails and vegetables. Sprinkle the minced garlic, parsley and the remaining 1/4 teaspoon Cajun seasoning.
Carefully slide the pizza or pizzas back on the grill pan and cook on medium-low heat until the cheese is melted and bubbly and the crust is cooked through, 5 to 7 minutes longer. Remove the pizza or pizzas from the grill pan, brush with melted butter and sprinkle with Parmesan. Let rest for a few minutes before slicing and serving.

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