Gumbo pizza

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Head Chef
Nov 11, 2007
Yep. You saw it. Gumbo pizza. I had this wild idea that went like this. "I like gumbo and I like pizza, sooooo why not???"

Started with an easy peasy pizza dough recipe.

Then after a real light coat of EVOO I topped it with the broth from the gumbo. Dug around and found all the goodies and added them too! Shrimp, sausage, and chicken.


Figured, Why not?, and added some smoked pepper jack cheese as well.

Closer look


Cooked at 450 until it was perfect!


Tried a few slices



I just got to say. SLAMMIN GOOD!!!!!


Total time start to finish was one hour and 45 minutes. ETA on GONE was WAYYYY less than that!!!
Wow, that opens up the show for all kinds of ideas. I just discovered breakfast pizza not to long ago.. We also made steak and cheese pizza that was good. Id love to try the gumbo !
What's the difference between a tomato sauce and a thick roux and why would anybody think it would make the dough soggy??? The juice from this gumbo was as thick as any pizza sauce from a jar and it acted the same as the tomato sauce from the jar.

As far as the easy peasy pizza dough recipe:

1 1/2 tsp yeast
1/4 tsp granulated sugar
3/4 c 110 degree water
1 3/4 c all-purpose flour
1/2 tsp salt

1) Dissolve the yeast and sugar in water: allow to rest for 8 minutes

2) In a separate bowl, combine flour and salt.

3) Pour yeast mixture over flour mixture and mix well with a heavy spoon.

4) Turn dough onto a floured surface and knead for 2 minutes.

5) Working from the edges to the center, press dough into a 12" circle.

6) Place dough on a lightly greased pizza pan and stretch dough to edges.

7) Spread sauce over crust and top with cheese and desired toppings. My favorite sauce is just pureed tomatoes from a can sprinkled with some Italian seasonings.

8) Bake in a 500 degree oven for 8-12 minutes or until edges are golden.

I jacked mine up with some herbs like oregano and thyme and added a touch of EVOO. I also didn't do it by hand. I dumped it all into the KA and beat the crap out of it with the dough hook until it wanted to climb out of the bowl. I also like to cook at 450 because my 30 year old oven is a POS.
Wow Ron that looks good. You should maybe think of opening a redneck pizzeria. Yups would pay big bucks to buy such stuff no doubt. I am also imagining a few other potential creations to go with. How bout Sausage Biscuit and Gravy Pizzer. A person could even use the dough to play like that was the biscuit part. Few over easy/medium eggs on top. Think you would have a winner there.

Woops sorry John. I just skimmed the thread after looking at the purty pics and plumb skipped over where you mentoned other pizzer creations of which I later explored profusely. I dont normally go around swiping other folkes idears if I can help it..or at least where they apt to catch me:)


john pen said:
Wow, that opens up the show for all kinds of ideas. I just discovered breakfast pizza not to long ago.. We also made steak and cheese pizza that was good. Id love to try the gumbo !

Latest posts

Top Bottom