Prawn Pesto Pizza Food

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.

PRAWN PESTO PIZZA

Steps:

• Spread pesto evenly over the pizza base, according to your taste.
• Lightly cover with some of the mozzarella cheese.
• Place tomato slices over the cheese, evenly spaced.
• Distribute olive slices and sun-dried tomato strips evenly over the pizza.
• Lightly sprinkle mozzarella cheese over the pizza again.
• Place the prawn halves, cut side down, over the top of the pizza.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the prawn is opaque and cooked through (8 to 10 minutes).
• When the pizza is ready, remove, cut into pieces and serve immediately.

GOURMET PESTO PIZZA

Steps:

• If the pizza dough has been refrigerated, take it out and let it warm up a bit.
• Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
• Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
• spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
• Top with the sauteed vegetables, then the shredded cheese.
• Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
• Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
• 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.

PRAWN PIZZA WITH PINEAPPLE AND PESTO

Steps:

• Toss the prawns, chili and oil to coat.
• Spread pesto evenly over the pizza base.
• Arrange the prawn mixture, pineapple and mozeralla evenly over pizza.
• Bake in pre-heated oven at 260 degrees C for about 10 minutes or until base is cooked.
• Cool 5 minutes then cut into wedges and serve.