Pesto And Shrimp Pizza Food

SHRIMP PESTO PIZZA

Steps:

• Cook pizza dough according to directions.
• Toss shrimp with oregano, salt, and pepper.
• When the pizza crust directions call for it, spread the pesto onto the crust.
• Top with crumbled goat cheese.
• Top with shrimp.
• Sprinkle with red pepper flakes.
• Cook for 10-12 more minutes.

SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA

Steps:

• To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
• Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
• To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
• In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
• Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
• Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
• Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
• Scatter the onion and bell pepper over the sauce.
• Sprinkle the cheese evenly over the top.
• Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
• Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
• Slice the pizza into wedges and serve immediately.

PESTO SHRIMP PIZZA

Steps:

• Combine yeast and warm water in a small bowl. Let stand for 5 minutes. Stir in honey and olive oil. Combine whole-wheat flour, cornmeal, and salt in a medium bowl. Stir in yeast mixture. Stir in as much of the all-purpose flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Shape dough in a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
• Preheat oven to 425 degrees F. Grease an extra large baking sheet or two small baking sheets; set aside. Punch dough down; divide dough in half. Let rest for 10 minutes.
• Roll each dough half on a lightly floured surface into a 10- to 12-inch oval. Transfer to prepared baking sheet(s). Prick dough oval with a fork. Bake for 6 to 8 minutes or until lightly browned.
• If desired, halve shrimp lengthwise. Toss shrimp with 1 tablespoon of the pesto to coat. Spread the remaining 4 tablespoons pesto over baked crusts. Top with shrimp; sprinkle with mozzarella cheese. Bake for 5 to 8 minutes more or until bubbly. Cut each pizza into six slices.

SIMPLY DELICIOUS SHRIMP AND SPINACH PIZZA

Steps:

• Preheat oven to 475.
• Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent.
• Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside.
• Unroll pizza dough and shape into a circle and place on a pizza stone.
• Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough.
• Place spinach mixture around the shrimp and tomatoes.
• Top with mozzarella then grated cheese.
• Sprinkle remaining oil over all.
• Bake 10-15 minutes till bubbling and lightly browned.

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

PESTO CHICKEN OR SHRIMP PIZZA

Steps:

• Preheat oven to 400.
• Melt 1 tbs butter over med-high heat until it starts to foam.
• Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
• Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
• Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
• Meanwhile, spread roasted garlic over crust.
• Spread pesto over crust.
• Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
• Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.

GRILLED SHRIMP PIZZA

Steps:

• Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
• Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
• Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
• Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
• Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

SHRIMP PESTO PIZZA

Steps:

• pesto:.
• combine basil, olive oil, pine nuts and garlic in food processor with steel knife attachment; process at high speed; stop frequently to scrape down sides of bowl, till contents are well blended.
• transfer to small bowl and blend in cheese by hand.
• when thoroughly blended, cover closely with clear plastic wrap and set aside in refrigerator (allow to come to room temperature before assembling pizza).
• to make pizza:.
• preheat oven to 425.
• prepare dough.
• use the back of a spoon to spread pesto evenly over the surface of the prepared dough, within the rim.
• cover the pesto with all but 1/2 cup of the cheese.
• place tomato slices over the cheese, evenly spaced, about 1 inch apart.
• distribute sun dried tomato strips and olive slices over the tomatoes.
• sprinkle an additional 1/2 cup of cheese over the other ingredients. place shrimp halves, skin side up over the top of the pizza.
• transfer the pizza to the preheated oven; bake till crust is crisp and golden and cheese is bubbly in center, about 15 minutes.
• the shrimp should be opaque and cooked through.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
• Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
• Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

TUSCAN KALE PESTO PIZZA WITH SHRIMP SCAMPI

Steps:

• For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.)
• For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and chile paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed.
• For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil.
• Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes.
• Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce.
• Cut the pizzas into smaller pieces and serve immediately.
• In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve.
• Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
• When ready to serve, add the toasted hazelnuts and plumped golden raisins to the salad, and garnish with shaved pecorino.