It’s a great day for pizza. That makes it everyday for the past 30 years I’ve said that. Luckily through the years I’ve come up with a few tricks up my sleeve when it comes to making my favorite kind of pie. Tonight we explore what the world of vodka has when it comes to our kitchen. It’s go time…..Shrimp Pizza is headlining our evening.
Prep time: 10 minutes Cook time: 25 minutes Yield: 12 mini pizzas
For the Bloody Mary Pizza Sauce:
- 1/4 cup River Pilot Vodka
- 1 cup Hair of the Dawg Blood Mary Mix
- 3 tablespoons tomato paste
- 3 teaspoons Italian seasoning
- 3 teaspoons garlic powder
- 1 teaspoon celery salt
Place the vodka and Bloody Mary in a medium size sauce pan on medium heat. Bring to a simmer and add the tomato paste, Italian season, garlic powder, and celery salt. Whisk and remove from heat.
For the Mini Shrimp Pizzas: Preheat oven to 425 degrees
- 1/4 cup chopped large green olives
- 1/4 cup diced white onion
- 4 tablespoons diced celery
- 1/2 lbs cooked shrimp
- 1 bag Pizza Blend shredded cheese
- 6 English Muffins
This is pizza, folks. You can go by the measurements or just get after it. Pile it on however you want it. The celery gives it that classic crunch you love in a Bloody Mary with the onion and olives smacking it out of the ballpark. Cocktail style shrimp is one of my favorite additions to my Bloody Mary and is always great on this pizza, too. Sauce, veggies, cheese, and then shrimp. Pop in the oven for 15 minutes and then devour. You’ll want a tomato inspired beverage mixed with River Pilot Vodka to go with these daddies as well.
Do not forget the sliced lemons! A few squeezes from these send the pizzas over the top!
Be sure to read more about our kitchen adventures in Iowa Recipe Quest!
Thanks for reading! -Team Goodvin