This Shrimp Po' Boy Pizza is my loud, delicious love letter to New Orleans comfort food reimagined as a pizza. I first put this combination together on a lazy Saturday when I had a packet of SeaPak popcorn shrimp in the freezer and a bottle of spicy Creole-style sauce on the shelf. The result surprised everyone at the table: familiar Po' Boy flavors with the crunchy, cheesy, and slightly charred edges of pizza. It quickly became our weekend special—friends ask for it, and it vanishes fast whenever I serve it alongside a crisp green salad.

The contrast is what makes this so memorable: warm, toasted dough with bubbling mozzarella; tender, seasoned shrimp that get a little roast from the oven; and a bright, herb-forward remoulade that cuts through the richness. Texturally it's a winner—soft tomatoes and bell peppers balance the pop of shrimp and the stretchy cheese—while visually it's a party on a plate. I often use Sam Adams Beer Pizza Dough for the crust when I want that extra depth of flavor, but any prepared dough will do. This is hands-on comfort food that feels gourmet but is simple enough for weeknights.

Ingredients

• Prepared pizza dough for a large pizza: Use your favorite store-bought or make Sam Adams Beer Pizza Dough for subtle malt and yeast depth. Let it rest to room temperature for easier rolling.
• 1/2 cup pizza sauce: Any basic tomato pizza sauce works; choose one with good acidity to balance the creamy remoulade.
• 1 green bell pepper, diced: Adds crunch and a mild sweetness—pick a firm, glossy pepper for best texture.
• 2–3 Roma tomatoes, diced (~1 cup): Roma varieties are meaty and low-moisture, which helps avoid a soggy crust.
• 1 cup sliced white mushrooms (~4 oz): Cleaned and sliced thin; they roast quickly and add savory umami.
• 9 oz SeaPak popcorn shrimp: Use half of an 18 oz party-size package; larger shrimp can be halved so every slice gets plenty of shrimp.
• 2 cups shredded mozzarella cheese: Use whole-milk mozzarella for better melt and flavor; pre-shredded is convenient but freshly shredded melts cleaner.
• Garnish: Fresh chopped cilantro for brightness and color.
• For the remoulade: 1 cup mayonnaise, 4 green onions (chopped approx 2-inch pieces), 2 large cloves garlic (smashed), 1 tbsp prepared horseradish, 2 tbsp Dijon mustard, 3 tsp yellow mustard, 3 tbsp ketchup, 1 tsp hot sauce, 1 tsp Worcestershire sauce, pinch kosher salt, 1/2 tsp Cajun seasoning, 1/4 cup cilantro leaves chopped. This tangy, spicy sauce defines the Po' Boy profile.
• Equipment highlight: Pizza stone (preheated) makes the bottom crust crisp and evenly baked.

Instructions

Preheat and prepare stone: Place your pizza stone on a middle rack and heat the oven to 450°F. Allow the stone to heat for an additional 10–15 minutes after the oven reaches temperature so it stores enough thermal energy to crisp the crust fully. Make the remoulade: Combine mayonnaise, green onions, garlic, horseradish, Dijon, yellow mustard, ketchup, hot sauce, Worcestershire, salt, Cajun seasoning, and cilantro in a food processor. Pulse until smooth and emulsified. Chill if making ahead—this can rest in the refrigerator up to 24 hours. Prep toppings: Dice bell pepper and Roma tomatoes, slice mushrooms, and if your shrimp are large, halve them so each pizza slice gets shrimp. Toss toppings in a bowl so assembly is fast once the dough is on the stone. Roll and transfer dough: On a lightly floured surface, stretch or roll the dough to a large circle. Quickly transfer the dough to a pizza peel or rimless baking sheet dusted with flour or cornmeal. Remove the heated stone from the oven briefly and slide the dough directly onto the stone to avoid losing oven heat. Assemble and bake: Working swiftly, spread 1/2 cup pizza sauce over the dough, leaving a 1/2-inch border. Scatter bell pepper, tomatoes, mushrooms, then arrange the shrimp evenly. Top with 2 cups shredded mozzarella. Slide the stone back into the oven and bake at 450°F for 10–12 minutes, watching for a golden brown crust and bubbling cheese. Rotate once if your oven has hot spots. Finish and serve: Remove the pizza when the crust is deeply golden and the bottom sounds hollow when tapped. Transfer to a cutting board, drizzle the remoulade over slices, and sprinkle with chopped cilantro. Let rest 2 minutes before slicing to avoid sliding toppings.

Storage Tips

Cool any leftovers to room temperature for no more than two hours, then wrap tightly in aluminum foil or store in an airtight container in the refrigerator for up to three days. To freeze, slice and flash-freeze on a sheet tray, then pack pieces into freezer bags for up to one month; thaw in the fridge overnight before reheating. Reheat in a preheated 400°F oven for 8–12 minutes to restore crispness; avoid microwave reheating which makes the crust soggy. Keep the remoulade refriger at 40°F or lower and use within five days for best flavor.

Ingredient Substitutions

If you don't have popcorn-style shrimp, use peeled medium shrimp and toss them with a pinch of Cajun seasoning before placing on the pizza; they may need a slightly longer bake. Substitute Greek yogurt mixed with a little mayonnaise for a lighter remoulade, or swap cilantro for parsley if you prefer. For a dairy-free version, use a plant-based cheese and mayonnaise substitute—expect minor changes in melt and mouthfeel but similar flavor balance. Reduce horseradish if you prefer milder heat.

Serving Suggestions

Serve slices alongside a crisp, citrusy salad—think arugula with lemon vinaigrette—to balance richness. For a true New Orleans feel, offer pickles, sliced celery, and extra remoulade for dipping. This pizza shines at casual gatherings; pair it with cold beer (amber ales or pilsners) or a zesty white wine. Garnish with extra cilantro and a squeeze of fresh lemon just before serving to heighten the brightness.

Cultural Background

The Shrimp Po' Boy is a Louisiana staple, traditionally served on French bread with fried shrimp, lettuce, tomato, and remoulade or other spicy mayo-based sauces. This adaptation keeps the essential elements—shrimp, crunchy vegetables, and remoulade—while changing the vessel to pizza. It's a playful tribute that honors the Po' Boy's convivial spirit and bold flavors while inviting creative cooking techniques from Italian-American pizza craft.

Seasonal Adaptations

In summer, swap Roma tomatoes for ripe heirloom slices and add thinly sliced corn for sweetness. In cooler months, roast the bell peppers and use wild mushrooms for earthier flavor. For holiday gatherings, make individual smaller pies to serve as handheld entrees. Adjust the remoulade with smoked paprika in fall for a warmer flavor profile.

Meal Prep Tips

Make the remoulade and chop the vegetables a day ahead; store separately in airtight containers. Keep the shrimp frozen until ready to bake to maintain texture. If preparing multiple pizzas, par-bake the crusts for 3–4 minutes, then top and finish in the oven for even, timely service. Label containers with dates and maintain a fridge temperature below 40°F.

This pizza captures the best of both worlds: the down-home vibrancy of Cajun flavors and the communal pleasure of pizza. It’s easy to personalize and always a conversation starter—make it yours and enjoy the joyful mash-up.