Pesto Chicken Or Shrimp Pizza Food

SHRIMP PESTO PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
• Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
• Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.

SHRIMP AND CHICKEN PESTO PASTA

Steps:

• Pick rotisserie chicken and chop into small chunks.
• Toast pine nuts until light golden brown then set aside. (About 2-3 minutes in toaster oven)
• Cook and drain pasta as directed on the package. Return pasta to the pot and cover to keep warm.
• While pasta is cooking, using a food processor, blend together spinach, basil, pine nuts, garlic, salt and oil to create the pesto sauce.
• Add pesto sauce to pasta and toss to coat. Cover again to keep warm.
• Using a greased cast iron skillet, cook raw shrimp over medium-high heat, for 2-3 minutes on each side or until just pink then remove from heat and set aside. If your rotisserie chicken started out cold, toss the chicken in with the shrimp for the last 3 minutes to heat it up.
• To serve, twirl pesto noodles and place several twirls onto each plate. Top with shrimp, chicken and Parmesan cheese.

GRILLED SHRIMP AND PESTO PIZZA

Steps:

• Place pizza stone on grill grates and heat grill, with the lid closed, to a temperature around 400-425F.
• Sprinkle the corn meal on a pizza peel, cutting board or parchment paper.
• Shape dough into a round 10" pizza crust and place on the pizza peel, cutting board or parchment paper. The corn meal will allow the pizza to transfer onto the pizza stone smoothly.
• Spread the pesto evenly on the pizza dough and sprinkle the mozzarella cheese on top of the pesto.
• Top the pizza with shrimp, tomatoes, onions, and crumbled feta cheese.
• Slide the pizza onto the pizza stone carefully. Close the lid and let the pizza bake on the grill for 15-20 minutes. The crust should be browned along the edges and the mozzarella cheese should be melted and bubbly.
• Lift the pizza off the stone and let it rest on a cutting board for 5 minutes.
• Cut it into 8 pizza slices and serve.

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.

CHICKEN PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

PESTO CHICKEN PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

PESTO CHICKEN PIZZA

Steps:

• Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
• Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
• If you like a little bite, sprinkle with red pepper flakes.
• Bake at 425º for 15 minutes, or until cheese melts and browns a little.
• If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

EASY SHRIMP AND PESTO PIZZA

Steps:

• Preheat oven to 425°
• Place naan flatbread or cooked pizza crust on a baking sheet.
• Top with pesto, spread evenly over the whole crust.
• Bake for about 5-10 minutes or until the naan flatbread begins to get crispy.
• While the naan flatbread is in the oven it's time to sauté your shrimp in a bit of butter or olive oil and sprinkle heavily with your favorite all purpose seasoning, I used DUST by VooDoo Chef. Shrimp only takes a minute or two to cook, so keep an eye on it!
• Remove the shrimp from heat when it's cooked thoroughly.
• When the naan flatbread is done, remove from oven and top with the blackened shrimp, fresh tomatoes and sprinkle with Parmesan cheese.
• You can place it back in the oven for a minute or two if you like your tomatoes warm.
• Cut, serve and ENJOY

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

31 BEST PESTO PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

SHRIMP, GARLIC AND PESTO PIZZA

Steps:

• Preheat oven to 220C / 425 F
• If using your own pizza base, pre-bake it first for 10 minutes so it is half-baked. **** Please note if you are using a thick pizza base, the cook times will be a little longer so adjust accordingly.
• In a dish, add the olive oil, chopped basil, minced garlic, shrimps, and salmon or other seafood. Season with some ground black pepper & salt. Mix all together and set aside.
• Spread 2 tablespoons of pesto all over the base of the pizza, then distribute the shrimp, fish, and other toppings.
• Add the cheeses then with the oil and garlic the seafood was in, drizzle all over the top of the pizza, and also a few blobs of pesto if you wish.
• Place in the oven until cooked.
• When done, remove from the oven and sprinkle some more fresh chopped herbs and squeeze a little lemon or lime on the top and serve.

SHRIMP ALFREDO PIZZA WITH PESTO

Steps:

• Place your pizza pan into the oven and preheat your oven to 450 degrees F.
• Roll out the ball of dough into a 14" inch pizza pie, using flour as needed to make sure it doesn't stick.
• Remove the hot pan from the oven and lay the pizza crust onto the pan.
• Spray the pizza crust with olive oil spray, then layer with 1/2 cup of alfredo, 1 cup of sliced mozzarella & 1/3 cup of grated Parmesan.
• Lay the shrimp on top of the cheese.
• Finally, drizzle the pizza with 3 tablespoons of pesto.
• Bake the pizza for 20 minutes, or until the cheese is melted and bubbling and the crust is golden brown.

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.

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.

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).

SHRIMP PESTO PIZZA

Steps:

• Make the homemade pizza dough. Or, use your favorite store-bought pizza dough or pizza crust.
• Make the spinach pesto sauce. Or, use jarred store-bought pesto.
• Preheat oven to 425°F. Roll out the pizza dough. Brush olive oil on top of the dough. Sprinkle dried oregano over the top. Spread pesto sauce, then top generously with the shrimp, mushrooms, cheese, and pine nuts. Bake at 425°F for 8-12 minutes, until the crust gets a nice golden brown color, the shrimp turns pink, and the cheese is just melted.