Cluck & Squeal New Orleans BBQ Shrimp Pizza
The Cluck & Squeal New Orleans BBQ Shrimp Pizza! This pizza offers notes of flavour built on a rich Cluck & Squeal Savory Fusion butter foundation, with hints of citrus from dollops of lemon whipped ricotta. Simple topping prep with the unforgettable bite of satisfaction Cluck & Squeal Savory Fusion Seasoning & BBQ Rub is known for, now built into an incredible pizza with New Orleans flair!
Recipe by Marc Cardinali. From Cluck & Squeal.
Prep: 25 min
Cook: 2 min
Serves: 1 pizza (13–14 inch)
Cook temp: 650–700°F / 345–370°C
Method: Wood-fired oven
Ingredients
The Pizza
- 1 ball pizza dough, at room temperature (for a 13–14-inch pizza)
- Olive oil, for brushing the crust
- About ¼ cup New Orleans butter sauce (recipe on the back of the jar label)
- ½–¾ cup grated Fontina cheese
- 1 large egg, beaten, for drizzling
The Toppings
- ⅓ cup grated zucchini (or zucchini flowers in season)
- 2 garlic cloves, sliced lengthwise
- Cluck & Squeal Seasoned Salt, to taste
- 6–8 raw shrimp, peeled, deveined and halved lengthwise
- About ⅓ cup ricotta
- ½ tbsp fresh lemon juice
Directions
1. Prep the Toppings & Dough
Take the pizza dough out of the fridge 1 hour ahead and keep it covered.
Sauté the grated zucchini in olive oil with the sliced garlic until softened, then season with Seasoned Salt. Halve the shrimp lengthwise (12–16 halves) so they cook through, and coat them in a little room-temperature butter sauce. Whip the ricotta with ½ tbsp lemon juice until smooth; you want just a subtle lemon flavour.
2. Shape & Oil the Crust
Coat the dough ball in flour and stretch it by hand (or start with a rolling pin and finish by hand). Don't overwork it; shaping by hand keeps the crust airy. Build the pizza on a lightly floured metal or wood peel, and brush the outer crust with olive oil.
3. Butter Sauce & Zucchini
Spread the New Orleans butter sauce over the base, keeping about 1 inch from the edge. Top with the zucchini, using less in the centre so the pizza is easier to lift.
4. Cheese & Shrimp
Spread the Fontina evenly, a little lighter in the centre, to seal in the butter sauce and zucchini. Top with the shrimp halves.
5. Ricotta & Egg
Add quarter-size dollops of lemon ricotta around the edge and dime-size dollops toward the middle, about 2½–3 inches apart. Don't overdo it; it spreads as it melts. Spoon and drizzle the beaten egg over the pizza as evenly as possible.
6. Bake & Slice
Bake on the stone floor of a wood-fired oven at 650–700°F / 345–370°C for about 2 minutes, until the shrimp are cooked through and the crust is the right colour. Rest on a cooling rack for 1 minute, then cut. Smash a slice!
Tips & variations
No wood oven? Bake on a preheated pizza stone or steel at your oven's hottest setting (500–550°F / 260–290°C) for about 8–12 minutes, until the shrimp are cooked through.
In season? Swap the zucchini for zucchini flowers. Watch how in our video.
Go easy on the ricotta. Too much throws off the balance of flavour and texture.
More recipe notes
A pizza with New Orleans flair.
The flavours of Cluck & Squeal Savory Fusion bring back fond memories of our time in New Orleans, especially the eating part. This pizza is built on a rich New Orleans butter sauce, with hints of citrus from dollops of lemon whipped ricotta.
