Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto (Emeril Lagasse) Recipe

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Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto (Emeril Lagasse)
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  1. In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  2. Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  3. At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  4. While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  5. In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  6. On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  7. Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  8. Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  9. Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  10. Cilantro Pesto:
  11. In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  12. Yield: about 3/4 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6507.27 Kcal (27245 kJ)
Calories from fat 3962.16 Kcal
% Daily Value*
Total Fat 440.24g 677%
Cholesterol 896.66mg 299%
Sodium 13333.67mg 556%
Potassium 2456.9mg 52%
Total Carbs 362.14g 121%
Sugars 16.58g 66%
Dietary Fiber 17.83g 71%
Protein 253.98g 508%
Vitamin C 172.1mg 287%
Vitamin A 6.5mg 217%
Iron 67.2mg 373%
Calcium 4294.4mg 429%
Amount Per 100 g
Calories 308.76 Kcal (1293 kJ)
Calories from fat 188 Kcal
% Daily Value*
Total Fat 20.89g 677%
Cholesterol 42.54mg 299%
Sodium 632.66mg 556%
Potassium 116.58mg 52%
Total Carbs 17.18g 121%
Sugars 0.79g 66%
Dietary Fiber 0.85g 71%
Protein 12.05g 508%
Vitamin C 8.2mg 287%
Vitamin A 0.3mg 217%
Iron 3.2mg 373%
Calcium 203.8mg 429%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 166
  • 174

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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