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A SLICE OF MARDI GRAS
A SLICE OF MARDI GRAS
A SLICE OF MARDI GRAS
A SLICE OF MARDI GRAS

A SLICE OF MARDI GRAS

Yield
3 portions
Portion Size
1 12" pizza
Ingredients: Measure:
BBQ SAUCE
Vegetable oil
1 tbsp
Diced onion
1/4 cup
2-1/2 cups
Firmly packed brown sugar
1/4 cup
Liquid smoke
2 tbsp
Worcestershire sauce
2 tbsp
Smoked paprika
2 tsp
Garlic powder
1 tsp
Kosher salt
1 tsp
Ground black pepper
1/4 tsp
PIZZA
Green bell pepper, thin julienne
1
Red bell pepper, thin julienne
1
Yellow bell pepper, thin julienne
1
Andouille sausage, thinly sliced, bias
4-1/2 oz
31/40 peeled and deveined shrimp, thawed if frozen
6 oz
Extra virgin olive oil
1-1/2 tsp
Cajun seasoning
1 tbsp
1/4 cup
Pickapeppa Hot Sauce
1-1/2 tsp
Water
1-1/2 tsp
Gluten-free tempura batter, dry mix
1 cup
Sparkling water
3/4 cup
Okra, sliced, IQF
4-1/2 oz
Udi’s® Pizza Crusts 12"
3
Garlic oil
Shredded mozzarella cheese
10-1/2 oz

Directions

  1. Preheat oven to 425°F. Heat oil in a medium sauce pan over medium heat. Add onions and sauté until the onions are translucent. Add tomato sauce and stir. Stir in remaining ingredients for the BBQ sauce and simmer for 20 minutes. Let cool. Preheat the fryer to 350°F.

  2. In a small bowl, season shrimp with olive oil and Cajun seasoning; set aside. In another small bowl, whisk together the mustard, hot sauce and water; set aside. In a medium bowl, add tempura batter mix and sparkling water. Whisk together, until the lumps are nonexistent. Keep batter in an ice bath and keep it as cold as possible. Set aside. Batter the okra and fry until the batter is crispy and the okra is tender, about 2-3 minutes.

  3. Brush Udi’s pizza crusts with garlic oil. Ladle an even layer of BBQ sauce, about 3 oz, on each pizza crust. Evenly spread cheese over the top of the BBQ sauce. Evenly distribute the rest of the toppings over the 3 pizzas. Place pizzas on sheet pans and bake until cheese is melted and the shrimp is fully cooked, about 6 minutes.

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