Pre step: Click here for my whole wheat pizza crust recipe, you can make it days ahead of time. If you want to make it same day, it will take 1 hour to rise.
Preheat your oven to 425F. If you're using a pizza stone, make sure to preheat your stone in the oven as it preheats.
Once the oven is preheated, take out your pizza stone and sprinkle with corn meal. Corn meal will help the crust stay crispy. Lay your dough on your preheated stone. (You can also use a non-preheated sheet pan)Drizzle with olive oil. Bake for 10 minutes. Pre-baking the crust is important for this pizza to avoid over cooking your shrimp.
Take out the crust and set aside.
In a pan over medium heat add olive oil and minced garlic. Add in your andouille chicken sausage to brown. Add in the shrimp and cajun seasoning. Cook the shrimp for about 30-40 seconds on each side until they turn pink. Remove from heat.
In a bowl, mix the ricotta cheese, salt and juice from 1/2 lemon until combined.
Put the ricotta cheese mixture on the crust and spread it across the bottom evenly.
Top the ricotta cheese with Italian cheeses, keep some aside to sprinkle on the top after you add the rest of the ingredients.
Add your andouille chicken sausage, shrimp, purple onion slices and sprinkle more Italian cheeses.
Bake at 425F for 10 minutes. Top with garnishes of your choice and enjoy!