This post may contain affiliate links, please see our privacy policy for details.

I think all Thursdays should call for pizza.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

Because really, pizza is the best. And it is also kind of perfect for these cold, cold winter days.

In the last twenty-four hours I have made four pizzas. Four whole big pizzas + a batch of pasta, some pita bread and some failed queso fundido. And ok, maybe some chocolate sweets too. Anybody need some food? I have a lot and surprisingly not too many mouths to feed right now.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

In all honesty, I have been dying to make a good pizza for weeks, but the ideas were lacking.

Finally the other day I just threw in the towel and started making pizzas galore. Naturally, my brain gravitated to guacamole, but the cajun shrimp just kept calling my name. I am kind of on a cajun kick.

I so badly wanted to call this “Kickin Cajun”, but I already did that and it was only like a few weeks ago.

Bummer.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

So I kept the title short and sweet.

So out of character for me, but it’s a pretty simple pizza.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

I know guacamole on a pizza may sound a little strange and yeah, it maybe kind of is, but just try it. It’s so good and with all the cheese… and the shrimp! Wholy guacamole it is good!

Sorry. I just had to say that.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

Thursdays a good day for pizza dontcha think?

I mean it is practically the weekend. Everyone knows the weekend fun starts Thursday night and pizza just makes that better. It’s a fact.

Also, it is apparent from this post being so all over the place, that my brain is clearly ready for the weekend. And maybe even some more pizza.

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

Chipotle Cajun Shrimp and Guacamole Pizza.

Prep Time 20 minutes
Cook Time 30 minutes
Rest 1 hour 40 minutes
Total Time 2 hours 30 minutes
Servings: 4 Servings
Calories Per Serving: 949 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Pizza Dough

Guacamole

  • 3 large hass avocados peeled, pitted and diced
  • 1 jalapeno seeded + diced
  • 1/4 cup fresh cilantro chopped
  • 2 green onions chopped
  • 1 red pepper chopped
  • 2 whole sun-dried tomatoes chopped
  • 1 in canned chipotle chile adobo + 1 tablespoon adobo sauce
  • 1/3 cup blue cheese or goat cheese crumbled

Cajun Shrimp + Pizza toppings

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 1/2 tablespoon brown sugar
  • 1 in canned chipotle chile adobo + 1 tablespoon adobo sauce
  • 1/4 teaspoon salt and pepper plus more to taste
  • 8 ounces sharp white cheddar cheese shredded
  • 2 ounces blue cheese or goat cheese crumbled
  • chopped green onions + cilantro for garnish

Instructions

  • For the Dough: In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the 1 cup flour, the salt and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour in to the dough if needed, kneading it on a floured surface for a few minutes. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
  • When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F.
  • To make the guacamole, add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add in a pinch of cajun seasoning if desired. Now grab a fork and lightly mash the avocados. Next fold in the chopped jalapeno, cilantro, green onions, red pepper, sun-dried tomatoes, chipotle chile + adobo sauce and blue cheese (or goat cheese). Add a pinch of salt and pepper. Taste and season with more salt and pepper if desired.
  • Heat a medium skillet over medium heat. In a bowl toss the shrimp with the olive oil, cajun seasoning, creole seasoning, brown sugar, chipotle chile + adobo sauce and a pinch of salt and pepper. Add the shrimp to a skillet in a single layer and sear for 3-4 minutes, flip and sear another 3 minutes. Try not to over cook the shrimp as it will continue to cook in the oven. Remove from the heat.
  • Grab the pizza dough and either leave the dough as one large (about 12-inch) pizza or divide it into 3-4 smaller pizzas (I made 3 round pizzas). Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the pizzas with a layer of guacamole (do not use all the guacamole, save some for topping) and then spread the cheese over the guacamole add the shrimp and another sprinkle of cheese.
  • Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove and top with blue cheese (or goat cheese), dollops of the remaining guacamole, green onions and cilantro. Slice and eat!
View Recipe Comments

Chipotle Cajun Shrimp and Guacamole Pizza | halfbakedharvest.com

Yes, definitely.

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. O…M….G – this looks absolutely amazing. Really really really want some of this right now. Experiment time!!! 🙂 Thank you

  2. so you mention working “the additional 1/2 cup flour” in if needed. does that mean in addition to the 1.5 cups already listed? or was that part of the 1.5 cups?
    also, when does the salt go in? with the flour? thanks!

    1. HI! The additional 1/2 cup is apart of the original 1 1/2 cups. Add the salt with the flour. Fixing the recipe now, so sorry about that! Let me know if you have questions. Thanks so much and I hope you love this recipe!

  3. This was almost pornographic! We grilled the shrimp and pizza dough. Amazing. Making this again when I want to show off for company! A+

  4. I just made this today ! Amazing !! We don’t have those chipotle chilles here in South Africa but I improvised ! P

  5. Dang! Those shrimp look amazing, Tieghan! My mouth is watering over them! That pizza looks good too. I’m definitely going to have to try it! Pinned. Have a great weekend, Tieghan!

  6. Hi! I tried out this recipe tonight. I’m definitely a rookie when it comes to using yeast. This pizza looked so scrumptious, I just had to try it. The first rise my dough doubled in size. (Good start?) However, when I separated the dough apart into 4 smaller balls after an hour and a half of rising, it sank. It didn’t rise again when I topped and baked it. Any suggestions as to what I might have done wrong? Thanks!

    1. Hmmm, that is so weird. Was the pizza completely flat? If it doubled the first time, it should have puffed a little in the oven well baking. The size will depend on how thin you rolled the dough though. Did you roll it super thin??

      1. Maybe I stretched the dough too thin? I did split it up into four pieces instead of three. Regardless, it was still delicious!

  7. I bet that is sooo tasty – really want to grab a slice for breakfast! It’s just such a shame my hubby can’t eat shrimp. I’m sure I could substitute chicken, though!

  8. That looks soooooo good! The crust looks so fluffy and soft! I wish I could eat yeast!!!! I’ve never done shrimp on pizza … so I’m going to try it!

  9. I drooled over this pizza when I saw it this morning. But I was running so late, that I didn’t have any time to leave a comment!

    Seriously, though, on a side note: you always have the best looking guacamole. Just sayin’