In a small bowl, mix the Spice Mix ingredients until they are evenly distributed. Set aside.
Prepare Pizza Toppings
Marinate Shrimp: In medium bowl, combine 1 tablespoon olive oil, half of Spice Mix, brown sugar, and minced garlic to make a thick paste. Add shrimp and toss to coat thoroughly. Allow to marinate while you roast the tomatoes. Reserve remaining spice mix for making the crust.
Roast Tomatoes: While shrimp is marinating, roast the cherry tomatoes. To do this, toss the tomatoes lightly in a little olive oil and spread on a heavy sheet pan. Sprinkle generously with kosher salt. Roast for 15 to 20 minutes, until the tomatoes are soft. Remove from oven and set aside.
Prepare Shrimp & Veggies: In a cast iron skillet or heavy pan over medium heat, fry bacon pieces until crispy. Using a slotted spoon, carefully remove bacon from skillet and set aside.
Add chopped onion and red bell pepper to hot skillet and sauté in bacon drippings until soft and translucent.
Push all the vegetables to one side of the pan. Stir in shrimp and and cook 3-4 minutes, or until just barely pink. (DO NOT overcook!)
Set shrimp mixture aside while you make pizza crust. If you are using the same skillet for the pizza, just put the shrimp mixture in a bowl and wipe your cast iron skillet clean before beginning the next step.
Polenta Pizza Crust
Preheat oven to 400°F |205°C.
IMPORTANT: Visit our Polenta Pizza Crust recipe for additional directions for making the pizza crust.
In a large bowl, whisk together cornmeal, flour, salt, remaining half of Spice Mix, and baking powder.
In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let sit briefly while you prepare the skillet.
Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.
Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.
Remove prepared crust from oven, and switch oven to broil.
Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.
Sprinkle prepared pizza crust with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese.
Remove from oven and distribute shrimp mixture and roasted tomatoes evenly across pizza crust.
Sprinkle ½ cup shredded cheddar over top. Place under broiler for 1-2 minutes - just long enough to melt the cheese on top. Remove from oven.
Garnish with sliced green onions. Cut into slices and serve warm.
This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.You can substitute 3 tablespoons of Spicy Skillet Dry Rub for the Spice Mix.