Thursday, July 15, 2010

wednesday - shrimp pesto pizza & salad

As promised, I used the garlic scape pesto from a few weeks ago on pizza last night--such a great idea! I swear the pesto was even better after being stored in the freezer all this time. I added a handful of cilantro and gave it a whir in the food processor, and it was so flavorful and delicious on the pizza, based on this recipe from Bobby Flay at I now have a new favorite pizza recipe, very simple, although I may try to work in some vegetables next time--I'm thinking grape tomatoes and roasted red peppers.

Colorful cilantro-garlic scape pesto:

I'm finally done canning the bounty from the cherry festival last weekend. Here is the last of three separate batches of cherry jam:

and the dill pickles (I haven't tried them yet, but the fact that they're all floating leads me to think they're hollow, which, according to my book, is not a desirable trait):

and the celebratory birthday rosé:

Grilled Shrimp Pizza with Cilantro-Garlic Scape Pesto

1/3 cup garlic scape pesto
1/4 cup cilantro leaves
2 tablespoons olive oil, divided (or less, to taste)
Salt and pepper, to taste
1 package fresh whole wheat pizza dough (found in the refrigerated section of grocery stores or can usually be purchased from pizzerias)
6 ounces fresh mozzarella, thinly sliced
1/2 pound raw shrimp, peeled and deveined

Preheat the oven to 450° F. Put a pizza stone (or half sheet pan) in the bottom rack of oven as it preheats. Preheat grill to medium-high.

Pulse garlic scape pesto and cilantro leaves in food processor until combined. With food processor running, drizzle in up to 1 tablespoon olive oil until a coarse paste forms. Season to taste with salt and pepper.

Roll or stretch out pizza dough, and place on the hot pizza stone. Bake for 12 to 15 minutes, until golden brown.

While the dough is baking, toss shrimp with remaining 1 tablespoon of olive oil, and season with salt and pepper. Grill until just pink, about 1 to 2 minutes per side. Let cool slightly, then slice shrimp in half lengthwise.

Evenly spread pesto over the pizza crust, top with shrimp, and then top with mozzarella slices. Return pizza to the oven until cheese melts, about 3 minutes. Serve hot.

We paired the pizza with a salad of lettuce, cucumber, tomato, and pepitas, and tossed it with a dressing made up of balsamic vinegar, olive oil, Dijon mustard, salt, and pepper:

Birthday dinner:

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