Champagne Mustard and Shrimp Pizza


Champagne Mustard and Shrimp Pizza

Cooking and improvisation gave way to this delectable delight, Champagne Mustard and Shrimp Pizza. Post Thanksgiving I found myself rummaging through my pantry and fridge deciding what to cook. I spotted a bottle of Champagne Mustard bestowed upon me by a good friend. If you haven’t had this mustard yet, it tastes like a cross between honey and Dijon mustard with a nice silky texture.

Inspiration can happen at the most random moments. My creative culinary light bulb went off and wondered how it might taste if it were used as a pizza sauce. Champagne Mustard does taste good with the white cheeses.

I thought to myself the flavors of shrimp, cheese, and mmmm champagne mustard might go well together. After some trials and errors, I finally refined this great idea into a go-to dish. Especially if I serving dinner for two and my guest is of the opposite sex.

 

 

 

Champagne Mustard and Shrimp Pizza Ingredients

Personal size pizza crust (use pre-packed pizza dough or make it from scratch)

Champagne Mustard

3-4 Shrimp per pizza, chopped

2 Medium Basil Leaves, Chiffonade per pizza (Click here for Chiffonade instructions)

½ cup of grated Mozzarella Cheese (or combination of favorite white cheeses)

2 teaspoons of black pepper (preferably white pepper)

1 teaspoon of onion powder

Directions

Preheat oven at 450

Spread just enough Champagne Mustard to cover crust

Add chopped shrimp

Cover with cheese

Sprinkle black pepper and onion powder over pizza

Add chiffonade basil leaves

Reduce ovens heat to 350 and bake for about 7 – 5 minutes, until cheese fully melts and the crust is a bit golden

Add some parmesan cheese to taste after you remove from the oven as well as any other post cooking toppings you like. Let me know what you think of this dish.

“There are infinite possibilities in the culinary arts”

facebooktwittergoogle_plusredditpinterestlinkedinmail

Leave a comment

Your email address will not be published. Required fields are marked *