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SHRIMP AND RED PEPPER PESTO PIZZA


Ingredients:


• One Easy Pizza Dough Recipe • 1/2 pound large (16-20 count) shrimp • 1 clove garlic, minced • 2 tablespoons olive oil • Juice from 1/2 lemon • 1/2 teaspoon red pepper flakes • 1/4 medium onion, sliced thinly • 1/4 red pepper, seeded and cut into strips • 2 cups shredded mozzarella • 1/2 cup shredded chicken • Fresh basil (optional) • 2/3 cup red pepper pesto (recipe below) Roasted Red Pepper Pesto (Makes about 2 cups) • 1 clove garlic • 1 jar (16 ounces) roasted red peppers • 3 tablespoons grated Parmesan • 1 tablespoon fresh basil • 1 tablespoon olive oil • 1 teaspoon sugar • 1/2 teaspoon red pepper flakes


Directions:


Prepping the Shrimp:


Shell and devein the shrimp. Then toss the shrimp in a bowl with the garlic, pep- per flakes, olive oil,


and lemon juice. Let this marinate for 10 minutes or so. Red Pepper Pesto: Place pesto ingredients in a food processor and give it a pulse until


ingredients form a sauce. It’s okay if it has a few lumps. Preheat the oven to 450 degrees. If you are heating up a pizza stone,


make sure you give it at least 30 minutes to get the stone as hot as possible. Prepare your pizza dough. Add an even layer of your red pepper pesto onto the dough and then top it with the onions and fresh red peppers. Sprinkle half of your cheese to cover the red pepper pesto. Next, evenly spread your shrimp and chicken over the top, then top off with the other half of your cheese. If desired, sprinkle with dried basil or spread fresh leaves. Try to keep the shrimp in one layer to ensure even cooking all the way through. Bake 12-14 minutes, or until your shrimp is thoroughly cooked, the cheese is melted and the crust is browned around the edges. Garnish with fresh basil sprigs, slice and serve.


PROSCIUTTO, MOZZARELLA AND FIG PIZZA Ingredients:


• One Easy Pizza Dough Recipe • 1 tube tomato purée • 9 oz. mozzarella cheese, sliced • 8 slices prosciutto • 5 figs, quartered • salt and freshly ground black pepper


• 1 bunch fresh basil


Directions: Preheat the oven to 425 degrees. Prepare your pizza dough. Spread the tomato purée over the dough (leaving a 1-inch border), followed by the mozzarella, prosciutto and half of the figs.


Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil and serve.


44 May/June 2017


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