Pesto And Shrimp Pizza Recipes

SHRIMP PESTO PIZZA

Steps:

• Make the homemade pizza dough. Or, use your favorite store-bought pizza dough or pizza crust.
• Make the spinach pesto sauce. Or, use jarred store-bought pesto.
• Preheat oven to 425°F. Roll out the pizza dough. Brush olive oil on top of the dough. Sprinkle dried oregano over the top. Spread pesto sauce, then top generously with the shrimp, mushrooms, cheese, and pine nuts. Bake at 425°F for 8-12 minutes, until the crust gets a nice golden brown color, the shrimp turns pink, and the cheese is just melted.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
• Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
• Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

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.

PESTO AND SHRIMP PIZZA

Steps:

• Preheat oven to 230°C (450°F). Spread pesto on pizza crust. Top with onion and pepper. Arrange shrimp and asparagus evenly on top. Sprinkle with Parmesan shavings and season to taste. Bake in the oven for 10 to 12 minutes, or until Parmesan begins to brown. Serve immediately, accompanied by a salad if desired.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

SHRIMP PESTO PIZZA

Steps:

• Cook pizza dough according to directions.
• Toss shrimp with oregano, salt, and pepper.
• When the pizza crust directions call for it, spread the pesto onto the crust.
• Top with crumbled goat cheese.
• Top with shrimp.
• Sprinkle with red pepper flakes.
• Cook for 10-12 more minutes.

SHRIMP PESTO PIZZA

Steps:

• pesto:.
• combine basil, olive oil, pine nuts and garlic in food processor with steel knife attachment; process at high speed; stop frequently to scrape down sides of bowl, till contents are well blended.
• transfer to small bowl and blend in cheese by hand.
• when thoroughly blended, cover closely with clear plastic wrap and set aside in refrigerator (allow to come to room temperature before assembling pizza).
• to make pizza:.
• preheat oven to 425.
• prepare dough.
• use the back of a spoon to spread pesto evenly over the surface of the prepared dough, within the rim.
• cover the pesto with all but 1/2 cup of the cheese.
• place tomato slices over the cheese, evenly spaced, about 1 inch apart.
• distribute sun dried tomato strips and olive slices over the tomatoes.
• sprinkle an additional 1/2 cup of cheese over the other ingredients. place shrimp halves, skin side up over the top of the pizza.
• transfer the pizza to the preheated oven; bake till crust is crisp and golden and cheese is bubbly in center, about 15 minutes.
• the shrimp should be opaque and cooked through.

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA

Steps:

• To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
• Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
• To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
• In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
• Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
• Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
• Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
• Scatter the onion and bell pepper over the sauce.
• Sprinkle the cheese evenly over the top.
• Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
• Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
• Slice the pizza into wedges and serve immediately.