White Shrimp Pizza Roll Rsc Food

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.

SHRIMP SCAMPI PIZZA

Steps:

• Set an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
• Dust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.
• Place the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.

SHRIMP PIZZA

Steps:

• For white sauce,in a small nonstick saucepan, melt butter. Stir in flour,mustard,cayenne and salt until smooth;gradually add milk. Bring to a boil;cook and stir for 2 minutes until thickened. Remove from the heat; set aside.
• In a large nonstick skillet coated with non stick cooking spray,cook onion over medium heat for 2 minutes. Add shrimp;cook and stir 2-3 minutes longer. Drain.
• Place crust on a pizza pan or bakng sheet;spread with white sauce. Top with shrimp mixture and cheese. Bake at 425 for 8-12 minutes or until shrimp turns pink and cheese is melted.

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

SEAFOOD PIZZA

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
• Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
• Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
• Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
• Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

WHITE SEAFOOD PIZZA

Steps:

• 1. Pick up your doughballs from local gourmet market or pizzaria (or make your own) let stand well floured under platic and covered with towel
• 2. preheat oven to 500 with pizza stone in place 425 if using a pan (baking times will be longer)
• 3. peel tails of of shrimp and chop into chunks as long as they are wide.
• 4. put 3/4 of the stick of butter in microwave safe bowl with minced garlic and shrimp and little bit of the spinach chopped fine (for color). cover and nuke for 2 mins.
• 5. flour counter top and roll out dough to fit stone and peel. sprinkle with cornmeal and sesame seeds and flip onto your pizza peel (or pan if not using a pizza stone)** suggestion use a mix of olive oil and butter on dough before sprinkling ingredients, if using a pan)
• 6. pour shrimp-butter mix onto center of dough and spread it out to 1" from edge. use brush for the edges
• 7. use remaining butter (melted), sprinkle garlic powder and sesame seeds along edges, spread out 1/2 of the chopped spinach and cover center with shredded cheese then space out cheeseballs and sliced pepper and remaining spinach (reserve 2 tbs for garnish)
• 8. step back and open oven, sprinkle corn meal onto stone and slide pizza onto stone using your peel.
• 9. bake 5-12 minutes, or until crust is golden brown and cheese is bubbly
• 10. garnish with spinach, slice up and enjoy!!

WHITE SHRIMP PIZZA ROLL #RSC

Steps:

• Preheat oven to 400°F In a medium sauce pan, heat olive oil on medium heat. Sauté garlic and shallots for 3-5 minutes until tender. Add shrimp to pan and sauté for 3-4 minutes. Stir in spinach, tomatoes and prosciutto and sauté for 3-4 minutes. Meanwhile mix 2 tsp of ranch seasoning mix with alfredo sauce. Combine alfredo sauce mixture with shrimp mixture and remove from heat.
• Spread pizza crust out on 12x17 sheet pan. Crust should be about 1 inch from the sides of pan. Cut 1 inch wide strips on long side of crust. Each cut should be about 1 ½ inches long. Pour shrimp mixture down the center of pizza crust, spreading it almost to the cut lines. Top with mozzarella cheese and Gouda cheese. Drizzle with juice of ½ lemon. Braid crust starting at one end, fold end of crust up and stretch each strip of crust across to the other side of shrimp mixture, alternate sides. Fold opposite end of crust up when braiding is complete and tuck under last set of strips.
• Mix Parmesan cheese and 1 tsp of ranch seasoning mix. Melt butter and brush on top of crust. Sprinkle Parmesan cheese mixture on top of crust. Put in oven and bake for 15-16 minutes until golden brown.
• Cut into 8 pieces with a pizza cutter and serve.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!

SHRIMP PIZZA WITH SPINACH AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 450 degrees F.
• In a large skillet melt butter over medium heat and cook onion until caramelized, about 6 minutes.
• Remove onion onto separate plate, set aside.
• In same pan sauté shrimp until bright pink and cooked through.
• Remove shrimp to separate plate, set aside.
• In same skillet drizzle 1/2 tablespoon olive oil.
• Sauté spinach until wilted, remove pan from heat.
• Place pizza crust on stone or on baking sheet, spread alfredo sauce out evenly over crust, leaving 1/2 inch border around crust.
• Spread spinach, onions, shrimp and mozzarelly evenly.
• Season with salt and pepper to taste.
• Bake for 8-10 minutes or until cheese is melted and dark brown in spots.

SUMMERTIME SHRIMP PIZZA

Steps:

• Preheat oven to 500ºF. If using a pizza stone, put it in the oven to preheat. Otherwise, use a baking sheet coated with cooking spray.Heat ½ teaspoon olive oil in a medium nonstick skillet set over medium heat. Add zucchini and cook for 2 minutes. Transfer to a plate.Increase heat to medium-high and add ½ teaspoon olive oil to the skillet. Add shrimp and cook for 1 minute, turning halfway through. Transfer to a plate.Cut corn kernels off the cobs. Discard the cobs.Dust counter with flour and roll out pizza dough. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.Brush dough with 1 tablespoon olive oil and sprinkle with salt, pepper and Parmesan cheese. Top pizza dough with zucchini, shrimp, corn and mozzarella cheese.Bake until the cheese is bubbling and the crust is starting to brown, 7-8 minutes. Let pizza rest for 5 minutes, then cut into 8 slices. Sprinkle the basil and parsley over top. Serve.