Cheese-Crust Shrimp and Mushroom Pizza
Prep time
Cook time
Total time
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Serves: 6 slices
  • 1 tablespoon olive oil
  • 6 large button mushrooms, sliced
  • ½ pound medium (36-40) Gulf shrimp, peeled and deveined
  • Pinch of Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 cups shredded cheddar cheese
  • 2 tablespoons tomato paste
  • 2 cups shredded mozzarella
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • ½ cup fresh basil leaves
  1. In a 13-inch non-stick skillet over medium-high heat, add the oil and the mushrooms. Saute until the vegetables have browned, about 5 minutes. Add the shrimp and cook until done, about 3 minutes. Sprinkle the mixture lightly with Cajun seasoning. Move to a plate and keep warm.
  2. In the same skillet wiped clean over medium-high heat, add the cheddar cheese and spread it evenly across the surface. As the cheese begins melting, add small amounts of tomato paste in spots and sprinkle on the Italian seasoning, red pepper flakes. Season lightly with salt and pepper.
  3. After the cheese has fully melted and begins forming a crust underneath, add the mozzarella along with the shrimp and mushrooms, distributing evenly.
  4. Tear the basil leaves and distribute on top.
  5. With a spatula, lift an edge of the cheddar cheese crust and look to see that it is forming a brown crust. Turn the heat to low and continue cooking on the stove top until the mozzarella melts. Once the bottom cheese crust turns golden brown, but before you begin to see wisps of smoke or smell burning, turn the pizza out of the pan and onto a cutting board.
  6. Let the pizza rest for 5 minutes as the bottom crust hardens to a crackly crunch. The top layer of cheese will be melted and gooey.
  7. Slice and enjoy.
The size of your pan dictates the size of the pizza, so for a personal pan pizza, use a 8-inch non-stick pan. I buy the spice jar of Italian dried herbs (oregano, rosemary, etc.) for the convenience, but feel free to mix up your own herbs. You can use mild or sharp cheddar, but do not buy the low-fat cheese. Get creative: crawfish tails, boudin, andouille, crabmeat, and pulled pork are all versions that I have made.
Recipe by Acadiana Table at