It is the most amazing pizza I've ever had in my life.
So I decided that I was going to try and make this pizza myself since Brandon loves it as much as I do! I looked online at the menu to see what all was on the pizza. It listed tender shrimp, diablo sauce, mozzarella, romano cheese, chives, and bacon. Easy enough right?
Today, I will share with you my shrimp diablo pizza recipe. I used a store-bought crust, but I might make my own next time. The one I bought was a little sweeter than the original, but still tasted good! I also opted to make my own diablo marinara sauce (which you could totally buy in the store if you want.) You might be thrown off by the "diablo", but after some researching, I found that it just meant a spicier version of regular marinara. So if you go with store-bought, warm it on the stove & add some red pepper flakes to kick it up a notch. If spicy isn't for you, leave it out. It will be just as yummy!
Ingredients:
1 Pizza crust dough (store-bought or homemade)
31-40 Large shrimp (cooked & deveined with tail removed)
1/2 cup diablo marinara sauce (recipe below)
1/4 cup real bacon bits
2 green onions or chives
1/2 cup mozzarella cheese (I used fresh, you could use pre-shredded if you want)
1/2 cup romano cheese (Again I used fresh, but use pre-shredded if you want)
Directions:
So, it's a pizza. More than likely you know how to put a pizza together. But I am going to give you steps, in case you really aren't all that sure. :)
1.) Preheat oven to 350˚ F.
2.) Take a 13x9 pan, about 1-2 inches deep (or a flat, circular pizza pan) & grease it down. (I just used Pam oil spray.) Spread out the dough on the pan.
*Tip: I would cover the edges (crust) with aluminum foil and bake the dough for about 5-7 minutes to allow it to harden a little before putting on sauce/toppings. Mine ended up a little soggy.
3.) Spread out the marinara sauce evenly on the dough. (You can use as little or as much sauce as you want!)
4.) Sprinkle half of the mozzarella cheese on the dough.
5.) Place shrimp on the dough evenly. (I used the whole bag of frozen shrimp, covering the entire pizza.)
6.) Sprinkles the rest of the ingredients on the pizza, starting with the rest of the mozzarella, next bacon bits & green onion, topping it off with the romano.
*Tip: I also melted some butter with garlic powder in the microwave & spread it on the crust of the pizza. It will help it brown up a little more & taste that much better!!
7.) Bake for 15 minutes (or follow directions on store-bought crust).
I served this with fruit salad. [Green apples, green grapes, strawberries & blackberries with a little honey/lime juice on top.] Pizza tends to be a little heavy with all the bread & cheese, so serving it with fruit is the perfect combo! Also, using shrimp on the pizza keeps it a little lighter than the usual pepperoni or sausage.
If you're interested in making your own marinara, here is my recipe:
Ingredients:
1 medium yellow onion, chopped (or 1/2 large onion)
1 large can crushed tomatoes
2 tablespoon tomato paste
1 teaspoon minced garlic
2 tablespoon italian seasoning
1 teaspoon thyme
1 tablespoon parsley
2 teaspoons crushed red pepper flake (leave this out if you don't want any kind of heat!)
Salt & pepper to taste
Directions:
1.) Heat up about 1 tablespoon of extra virgin olive oil over medium-high heat in a medium sauce pan. Once heated, add onion and a pinch of salt & to sweat out the moisture.
2.) Once the onions are soft, add garlic, black pepper, tomato paste, italian seasoning, thyme, parsley & crushed red pepper flake. Mix together, then add crushed tomatoes. And since I live in Louisiana, I sprinkle in a little Tony Chachere cajun seasoning in there too! Helps with saltiness and gives it a little extra kick!
3.) I like my marinara sauce a little thick. If you want yours a little thinner, add about 1/4 to 1/2 cup of chicken stock.
This makes up about 6 or 7 cups of marinara sauce. Since you'll only be using 1/2 cup for your pizza, use the remainder over some ravioli or spaghetti. Really, the opportunities are endless!!
Until next time...
Mrs. Amy Burnside
