Shrimp Creole and Mozzerella Pizza

Sue Freeman

Shrimp Creole and Mozzerella Pizza

3/4 cup each diced celery, onions, and green peppers
2 tsp. chopped garlic
2 ounces canola oil
2 cups peeled tomatoes in juice
2 tsp. thyme and cayenne pepper (or to taste)
1 lb. medium sized peeled and deviened shrimp
cornmeal for dusting
2 cups mozzerella cheese
1 bay leaf
pizza shell, use a boboli or make your own


Preheat oven to 450 F.

Heat oil and saute veggies til tender. Leave as crisp as possbile though. Add in garlic and saute for 2 to 3 minutes, but don't brown.

Combine in tomatoes and juice and bay leaf. Season and reduce until thick. This can be made two days ahead of time also. Remove bay leaf.

In another pan saute shrimp until just pink. Don't over cook this, just make it til it turns pink. It will also finish cooking in the oven. Add to sauce.

Roll out pizza dough, or get pizza shell ready by dusting pizza pan with cornmeal. Place shell on pan and sprinkle with 1/2 cheese, cover with shrimp mixture, and sprinkle with remaining cheese.

Bake in 450 degree oven for 15 to 20 minutes.

Can use chicken for chicken creole pizza also.

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