This is a continuation from a very recent post about the yummy pizza with prosciutto, black olives, smoked cheddar and caramelized onions.
The second pizza was a basil-almond pesto base, with cherry tomatoes, lemon-garlic shrimp and mozzarella cheese.
As many shrimp as you’d like on your pizza (I used about 12-15 medium sized shrimp)
Juice of half a lime
4-5 cloves of garlic, chopped
A teaspoon of crushed black peppercorn
Olive oil, to cook
Salt, to taste
(You might want to put very little salt, or none at all because the other ingredients, the pesto, for instance, has salt in it too.)
(You can scale this recipe to use in a shrimp-and-pesto pasta or some such.)
How to make:
Heat the oil in a pan. Add the garlic and let it brown lightly. Add the shrimp, pepper, salt and lime and cook for a couple of minutes.
It’s alright if the shrimp aren’t cooked all the way. Remember, they’re going into the oven and will cook there too.
How to make the pizza:
1. Roll out some pizza dough to the thickness of a paratha or a sheet of fondant, maybe and to about 9 inches in diameter.
2. Poke holes in the pizza with a fork.
3. Bake at 200 degrees celsius for 2-3 minutes on each side.
4. Pull the base out of the oven and let it cool for a few minutes. (You could probably multitask at this point, and get the shrimps done!)
5. Spread some basil pesto on the base. Top with shrimps, cherry tomatoes, and mozzarella cheese.
6. Bake for 15 minutes at 200 degrees celsius.
7. Drizzle with chilli olive oil and sprinkle some parmesan cheese (or just eat it plain anyway!)