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Shrimp Pesto Pizza

September 24, 2011

~ Mary~

The weather has turned cool.  That means I can start turning on the oven again without fear of heating the house into an inferno.  In John’s eyes there’s nothing worse than hearing me complain that it’s too hot.  In my eyes there’s nothing worse than being too hot and having John retort that “It’s summer Mary”.  Basically what it boils down to is “What the hell did you expect?!”.  No sympathy I tell you.

Shrimp Pesto Pizza

On one 14″ round rolled out pizza dough crust (I use this Perfect Pizza Crust recipe) spread:
1/4 Cup Pesto – fresh made or store bought – your choice, but don’t over do it! Pesto can over-power if put on too thick, plus it’s oily and has a tendency to ‘leak’ oil when baking if you’ve over done it.  To prevent this you can do two things 1) Don’t put too much on and 2) don’t spread the pesto all the way to the edge of the crust.

Top with:
2 Cups Mozzarella grated
1 lb Raw Shrimp, peeled and divined

Bake in an oven that’s been pre-heated to 425°-450° for at least a half hour.

Use a Pizza Stone that’s also been in that hot oven for the same half hour.

Bake for 20-25 minutes or until golden around the edges and sufficiently melted in the middle.

Let cool slightly before slicing and top with:
Freshly grated Parmesan
Diced Red and or Yellow Peppers

3 Comments leave one →
  1. September 28, 2011 1:26 pm

    Crank the oven and get toasty with pesto pizza! GREG

  2. November 6, 2011 3:53 am

    Hi Mary ,
    The recipe is wonderful and it is always fun visit this wonderful blog.
    If you can contact me by mail it is great.I would like to ask something.
    Thank again for your recipes 🙂

    • foododelmundo permalink
      November 6, 2011 1:05 pm

      Thank you Chen!
      You can contact me at: foododelmundo{at}gmail{dot}com

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