Po boy pizza takes the iconic New Orleans sandwich—crispy fried shrimp, tangy remoulade, lettuce, tomato, and pickles—and piles it onto a chewy, golden pizza crust. It’s a fun, messy, and utterly delicious mashup that brings together the best of both worlds: the crunch of a fried seafood po boy and the satisfying chew of a hot pizza. This recipe is designed to be approachable for home cooks, using store-bought pizza dough and a simple pan-frying method for the shrimp, so you can get that classic flavor without a deep fryer.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups (75 g) panko breadcrumbs
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) paprika
- ½ tsp (2.5 g) cayenne pepper (optional, for heat)
- ½ tsp (2.5 g) salt
- ¼ tsp (1 g) black pepper
- Vegetable oil, for frying (about ½ cup / 120 ml)
- 1 cup (240 g) remoulade sauce (store-bought or homemade)
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) shredded cheddar cheese
- 1 cup (30 g) shredded lettuce
- 1 large tomato, thinly sliced
- ¼ cup (60 g) sliced dill pickles
- 2 tbsp (30 ml) olive oil, for brushing
- Cornmeal, for dusting the pan
Instructions
- Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, lightly oil a large baking sheet or pizza pan and dust it with cornmeal.
- Prepare the shrimp: Pat the shrimp dry with paper towels. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, paprika, cayenne, salt, and black pepper.
- Coat the shrimp: Dredge each shrimp in flour, shaking off excess, then dip in egg, then press into the panko mixture until fully coated. Place on a plate.
- Fry the shrimp: In a large skillet, heat about ½ inch (1 cm) of vegetable oil over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, fry the shrimp for 2–3 minutes per side, until golden brown and cooked through. The shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish. Transfer to a paper towel-lined plate.
- Shape the pizza: On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer to the prepared pan or peel if using a stone. Brush the dough with olive oil.
- Add the base: Spread the remoulade sauce evenly over the dough, leaving a 1-inch (2.5 cm) border for the crust. Sprinkle both cheeses over the sauce.
- Bake the pizza: Place the pizza in the oven (or onto the preheated stone) and bake for 10–12 minutes, until the crust is golden and the cheese is melted and bubbly.
- Top with shrimp and veggies: Remove the pizza from the oven. Immediately arrange the fried shrimp over the hot pizza, then scatter the lettuce, tomato slices, and pickles over the top.
- Serve: Slice and serve immediately, while the crust is crisp and the shrimp are still warm.
Tips
- Remoulade substitution: If you don’t have remoulade, mix ½ cup (120 g) mayonnaise with 1 tbsp (15 ml) Creole mustard, 1 tsp (5 ml) hot sauce, 1 tsp (5 ml) lemon juice, and a pinch of paprika. It won’t be exactly the same, but it will give you that tangy, spicy kick.
- Don’t overcook the shrimp: Shrimp cook quickly; they’re done when they turn pink and opaque. Overcooking makes them rubbery. Use the thermometer to check, but also trust your eyes.
- Keep the crust crisp: Add the lettuce, tomato, and pickles after baking so they don’t make the crust soggy. If you prefer warm toppings, you can add them in the last 2 minutes of baking, but the lettuce will wilt.
- Use a pizza stone: For an extra-crispy crust, bake on a preheated pizza stone. If you don’t have one, a heavy baking sheet turned upside down and preheated also works well.
Serving Suggestions
Serve this po boy pizza hot out of the oven, cut into wedges. It’s a meal in itself, but you can round it out with a simple green salad dressed with vinaigrette, or a bowl of gumbo or red beans and rice for a full New Orleans feast. A cold beer or a sweet iced tea would be right at home.
Variations
- Oyster po boy pizza: Replace the shrimp with fresh oysters, dredged and fried the same way. Be sure to cook them to 145°F (63°C) as well.
- Chicken po boy pizza: Use fried chicken tenders instead of shrimp. Cook the chicken to 165°F (74°C) as per USDA FSIS guidelines.
- Vegetarian version: Substitute fried green tomatoes or crispy fried eggplant slices for the shrimp. No need to worry about internal temperature for these, just cook until golden and tender.
- Spicy remoulade: Add extra hot sauce or a teaspoon of horseradish to the remoulade for more heat.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. The shrimp will lose their crispness, but the flavor will remain. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through. The lettuce and tomato will be wilted, so you might want to add fresh ones after reheating. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use store-bought remoulade? Yes, absolutely. Many grocery stores carry it in the condiment aisle. If you can’t find it, the quick substitution in the Tips section works well.
What if I don’t have panko breadcrumbs? Regular breadcrumbs will work, but panko gives a lighter, crunchier texture. You can also crush cornflakes or use crushed crackers for a different crunch.
Can I grill the pizza instead of baking? Yes, you can grill the pizza crust on a preheated grill over medium heat for about 5 minutes per side, then add the toppings and close the lid to melt the cheese. The shrimp should still be fried separately.
How do I keep the shrimp from getting soggy? The key is to add the shrimp after the pizza is baked, and serve immediately. If you’re making this for a party, keep the fried shrimp warm in a low oven (200°F / 95°C) on a wire rack, and add them just before serving.
Can I make this ahead of time? You can bread the shrimp and keep them refrigerated for up to a day before frying. You can also pre-bake the crust and store it for a day, but the pizza is best assembled and baked fresh.
Is this pizza very spicy? The cayenne in the breading adds a mild kick, but you can adjust it to your taste. For a milder version, omit the cayenne and use a mild remoulade. For more heat, add extra hot sauce or sliced jalapeños.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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