Peppered Buffalo Ranch Shrimp Pizza #RSC
photo by Ashley Cuoco
- Ready In:
- 15 large shrimp, peeled and deveined
- 5 tablespoons buffalo style hot sauce, divided
- 1⁄2 cup plain Greek yogurt
- 3⁄4 cup blue cheese, crumbles
- 1 (1 ounce) envelope Hidden Valley Original Ranch Seasoning Mix
- cornmeal, for dusting about 1-2 tablespoons
- 1 lb ball traditional pizza dough
- 3⁄4 cup sliced mild banana pepper ring, drained and patted dry
- 2 cups shredded mozzarella cheese
- 1⁄4 cup thinly sliced shallot
- 1⁄3 cup shredded parmesan cheese
- 1 stalk celery, shaved with a vegetable peeler
- 1 large carrot, peeled and shaved with a vegetable peeler
- Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
- In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
- In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
- Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
- Roll out or stretch dough to a 12” round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1” uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
- Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
- Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
- When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!
Questions & Replies
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Wonderful taste— but I have to caution against rolling out the dough & trying to transfer it to the pizza stone! Even with the corn meal under it, it stuck badly to the board so we had to use multiple spatulas and cut it in half; otherwise all the toppings would’ve tumbled off. ?? Still turned out nice & cheesy, but I’ll roll the dough thinner ON the stone next time. Thanks!
MISSED THE STAR RATING ON THE FIRST SUBMISSION - please adjust - thank you.<br/><br/>Tried this the other night at a gathering of my favorite foodie girlfriends. It was outrageously good - like the ultimate combination of pizza and wings, but made with shrimp instead of chicken, so it was not only a sweet heat experience, but a "pescavore" friendly dish. (My father has a penchant for hot and spicy and he doesn't eat meat, so I was particularly impressed with this one). The ingredients are items I typically have on hand, or are at least a straightforward find at the market (no froo-froo gourmet shops for this) - so it's perfect for an in-a-pinch get together without being at all generic. Definitely a dish that impresses - and works for foodies or football gangs, which is not at all easy to achieve.