http://i441.photobucket.com/albhttp://i441.photobucket.com/albums/qq137/joegris/walleyepizza.jpgums/qq137/joegris/pike006.jpg

         Walleye at its best!

Sorry guys I can't get this to load !  I'll try again soon!

                                                                                    Joe

http://i441.photobucket.com/albums/qq137/joegris/pike006.jpg

  Here is the photo .

    Recipe is:  
                     1    14"  pizza crust,  home made or store bought

                      Pesto sauce:
   
                     1   bunch of flat leaf parsley
                     2-3 cloves of garlic
                     1 tablespoon of grated parmesan cheese
                     1 teaspoon pine nuts (optional)
                     1/4 cup virgin olive oil
                     1/2 teaspoon salt
  coursely chop parsley ,  then , add all of the above ingreients ,except the oil ,  into a food processor then process until fine , now you can add the oil and mix into a sauce.
                       Spread sauce onto crust .
   Top the sauce with walleye fillets and dust with Old-Bay , or the seasoning of choice.
   Sprinkel with grated cheese and lightly add some mozzarella cheese. Add about 18-20 black olives.

                     Bake on a pizza stone. Pre-heat oven to it's higest temp , 500-550 degrees for 1 hour with the stone on the lower porsion of the oven and bake for about 10 minutes or so , keeping an eye on it and cook til done.
         
                     
                   

Looks pretty good!
TIGHT LINES!

To each his own, but how do you taste the walleye with all that crap on top of it? Sounds like a good recipe to hide the taste of bass. Tom

Tom,
When you add the pesto sauce to the crust, you only use enought to lightly cover the bottom! The same with the cheese, go light! None of the ingreients are over-powering. Use enough walleye so you get a good bite out of each fellet. Give it a try, I,m sure you'll change your mind about all that "crap"!

Hey, Bulltrout it does sound like a good recipe but my question is (mind you I am speaking as a poor ole man from so deep in South Georgia that I can almost spit into Florida or the Atlantic Ocean) What is a "Walleye" and where can you get one?  And what do you do with the pepperoni, Canadian Bacon, Italian Sausage, Ground Beef, Anchovies, Bell Peppers, Jalapeno peppers, Black Olives, Vidalia Onion, Mushrooms, and all those other cheeses?  Uncle Tom  Know any quick cure for "heartburn"?

UncleTomJigs, you would probably have better luck getting Sauger where you live. Taste's about the same as Walleye, but their fillets are smaller.
TIGHT LINES!

UTJ: The walleye is the largest member of the perch family that I know of. Your waters are probably too warm for either walleye or the smaller cousin Sauger. Unfortunately, walleye are so tasty that I eat every legal one I catch so I don't have any to share! If you have ever eaten yellow perch from reasonably cool water, that is close. I know I'm going to offend someone, but if walleye weren't so tasty no one would fish for them as they are tough to catch and really don't fight very hard unless you hook a reall big one! Tom 

I've had walleye pizza at the Minneapolis airport about 4 years ago

Walleyes in Georgia...check this link Tom

http://www.georgiawildlife.com/node/939?cat=fishing

Since we're on the basic thought of fish pizza..here's something I used to do.

Buy the cheapest pizza you can get at the grocery store....put this stuff on top of one.

Add at least one can of GOOD chunk tuna...even 2...or else 1 tuna and 1 other seafood...all drained well of course (chopped clams / baby shrimp etc...)

Add 1 small chopped / sliced onion...extra cheese (Mexican blend works well)...black pepper...garlic powder...sliced or chopped olives.

As far as seasonings go...you can also use things like Italian or Mrs. Dash stuff. Use your imagination / what you like. I don't EVER add salt to anything....as pretty much everything I use already has too much of this in it

Bake about 2 -3 minutes longer than what the package states for the pizza

I used to share a house out in Cali with a guy that was my surrogate Dad...and he couldn't believe how good this was

Great pizza recipes. For a while i experimented with different unusual pizza's and usually used Jiffy brand pizza crust mix. It is easy and you can tweek it a bit to get a different crust texture.

Brian

I have had shrimp pizza but never herd of walleye pizza sounds good.

Posted By Pegsguy on 06 Aug 2010 02:08 PM
UTJ: The walleye is the largest member of the perch family that I know of. Your waters are probably too warm for either walleye or the smaller cousin Sauger. Unfortunately, walleye are so tasty that I eat every legal one I catch so I don't have any to share! If you have ever eaten yellow perch from reasonably cool water, that is close. I know I'm going to offend someone, but if walleye weren't so tasty no one would fish for them as they are tough to catch and really don't fight very hard unless you hook a reall big one! Tom 

No, the (European) Zander is the largest member of the perch family.
http://www.fishbase.org/Summary/Spe...php?ID=360
Just a minor correction!

@ ms101...I'm fairly sure that Tom is shaking his head after reading your post saying...I knew that

@ Harry....you'd be amazed what you can do doctoring up pizzas...for that matter...Joe's pic of his pizza looks pretty dang good...thanks Joe 

@ Brian...I'd like to find a pizza dough recipe using wheat flour

@ everyone...I should have added a can of sliced mushrooms to my list of stuff to add. And turn down the heat 25 degrees so that the bottom of the crust doesn't burn...and add 2-5 minutes instead of the 2-3 I mentioned earlier. Ya gotta watch them as they get close to the end

More notes about my version. Whatever you decide to add as far as canned OR frozen (thaw ahead of time) seafood (shrimp etc...)...place it on a paper towel to help draw off the excess moisture...as the extra moisture is a "killer" of the "doctored pizza" cooking properly. Trust me...I learned the hard way 

If you guys can't tell...I like MY pizza's with a LOT of variety on them.  I have always liked a blend of tastes / seasonings in ALL my cooking endeavors

One last note...I would bet the FARM that a person could use fillets / chunks of other kinds of fish for any of this

JMHO

1 packet yeast
1/4 cup warm water
1 tablespoon honey
3-3/4 cups whole wheat flour
1 cup cool water
1 tablespoon extra-virgin olive oil
Pinch salt

How to make it

In a small bowl, dissolve the yeast in the warm water. Add the honey and leave until foamy, about 5 minutes.
Put the flour in a food processor with the stainless-steel blade. In a measuring cup, combine the cool water, olive oil and salt. With the motor running, pour in the water-oil and yeast mixtures. Process until a dough ball forms.
Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled. Punch down, then knead on a lightly floured surface for 1 minute.
Divide into 4 portions and, on the floured surface, roll into tight balls. Place on a lightly oiled tray, cover with a damp towel, and refrigerate several hours or overnight.

Davesett2000 ?> Brian...I'd like to find a pizza dough recipe using wheat flour

Thanks Jerry

I forgot how much work making pizza dough is