I'm still not back in the kitchen. Soooo many thanks to my fabulous friends who are keeping Mark and me fed!! But I do have a few more things in my "backlog" that I can write about. And since I'm better able to sit at the computer now and my Mom's gone back home (meaning - I'm extra bored!), I think I'll crank out a series of four related posts this week. They'll be about PIZZA! That's the plan right now anyway - we'll see if I can actually get them all written. I'm choosing to think positively.
Whenever I ask Mark what kind of pizza he'd like for dinner, this one is his answer. The boy's got good taste! Start by spreading your prepared crust with a thin layer of pesto ... jarred or homemade. I use Trader Joe's jarred pesto. Keep it thin ... the pesto flavor can easily become overpowering if you get it on there too thick.
Then layer on mozzarella cheese, shrimp, and sun-dried tomatoes. If you're using medium or small shrimp, just place them on whole. If they're large shrimp, slice them in half lengthwise or give them a rough chop so they're in manageable bite-sized pieces.
Cover the shrimp and sun-dried tomatoes well with mozzarella to keep them nice and moist while baking. When it's all golden brown, dig in! I think you'll be glad you did.
About 8-10 medium uncooked shrimp
Sun-dried tomatoes, drained & diced
Shredded mozzarella
Directions
Peel and devein shrimp; slice in half lengthwise (if using small shrimp, use more and don't cut them in half). Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread a thin layer of pesto over the crust for sauce. Top with shrimp and sun-dried tomatoes, then sprinkle with cheese. Bake at 425 degrees for about 15-25 minutes, or until cheese is bubbly and just beginning to brown. Enjoy!
A while back, I posted about one of our favorite homemade pizzas - Sausage & Balsamic-Caramelized Onion pizza. I've got four more of our favorite combinations in the queue, starting here with Mark's absolute favorite, Shrimp & Pesto pizza ... with sun-dried tomatoes tossed in to make it even better.
Whenever I ask Mark what kind of pizza he'd like for dinner, this one is his answer. The boy's got good taste! Start by spreading your prepared crust with a thin layer of pesto ... jarred or homemade. I use Trader Joe's jarred pesto. Keep it thin ... the pesto flavor can easily become overpowering if you get it on there too thick.
 |
| A thin layer of pesto for the sauce |
 |
| Adding the toppings |
Ingredients
Pizza dough (homemade or store-bought dough ball; click here to read more about pizza dough)
PestoAbout 8-10 medium uncooked shrimp
Sun-dried tomatoes, drained & diced
Shredded mozzarella
Directions
Peel and devein shrimp; slice in half lengthwise (if using small shrimp, use more and don't cut them in half). Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread a thin layer of pesto over the crust for sauce. Top with shrimp and sun-dried tomatoes, then sprinkle with cheese. Bake at 425 degrees for about 15-25 minutes, or until cheese is bubbly and just beginning to brown. Enjoy!
A while back, I posted about one of our favorite homemade pizzas - Sausage & Balsamic-Caramelized Onion pizza. I've got four more of our favorite combinations in the queue, starting here with Mark's absolute favorite, Shrimp & Pesto pizza ... with sun-dried tomatoes tossed in to make it even better.
Whenever I ask Mark what kind of pizza he'd like for dinner, this one is his answer. The boy's got good taste! Start by spreading your prepared crust with a thin layer of pesto ... jarred or homemade. I use Trader Joe's jarred pesto. Keep it thin ... the pesto flavor can easily become overpowering if you get it on there too thick.
|
| A thin layer of pesto for the sauce |
|
| Adding the toppings |
Ingredients
Pizza dough (homemade or store-bought dough ball; click here to read more about pizza dough)
PestoAbout 8-10 medium uncooked shrimp
Sun-dried tomatoes, drained & diced
Shredded mozzarella
Directions
Peel and devein shrimp; slice in half lengthwise (if using small shrimp, use more and don't cut them in half). Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread a thin layer of pesto over the crust for sauce. Top with shrimp and sun-dried tomatoes, then sprinkle with cheese. Bake at 425 degrees for about 15-25 minutes, or until cheese is bubbly and just beginning to brown. Enjoy!
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