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Shrimp Pizza with Roasted Red Pepper Sauce«Back to View Articles | Back to All Articles
...different, easy, wonderful!
9/30/2008 - Mystery Diner

Shrimp Pizza with Roasted Red Pepper Sauce

1/2 pound roasted red peppers, drained

1/4 pound mascarpone cheese

1/2 cup cream sherry

1 teaspoon honey

1/16 teaspoon ground white pepper

dash ground red pepper

1/4 teaspoon Pimenton de la Vera (smoked sweet Paprika) - optional, but good

1 pound medium shrimp, peeled, deveined, and sliced in half lengthwise

2 cloves garlic, finely chopped

2 tablespoons extra virgin olive oil

1/4 teaspoon dried lemon peel

1/4 teaspoon Emeril's Original Essence

12 ounces fresh mozzarella cheese,  sliced 1/8 to 1/4 inch thick

2  Mama Mary's Thin and Crispy Pizza Crusts

freshly ground black pepper

Prepare the Sauce:

Reduce the cream sherry by 50% over medium high heat.  Set aside to cool.

 

Drain the roasted red peppers and add to the bowl of a food processor. When cool, add the reduced sherry, honey, mascarpone cheese, white pepper, 1/2 of the Pimenton de la Vera, and ground red pepper to the food processor and puree.  Transfer to a container and refrigerate until needed.

 

 

Prepare the Shrimp:

Peel, devein, and slice each shrimp lengthwise.  Spread sliced shrimp on a paper towel and pat dry.  Mix olive oil, finely chopped garlic, lemon peel, Emeril's Essence, and 1/2 of the Pimenton de la Vera in a medium bowl.  Add the shrimp, season with freshly ground black pepper to taste, mix well, cover and refrigerate for at least one hour.

 

Preheat the oven:

Place a pizza stone on the center oven rack and preheat the oven to 450 degrees F for 30 minutes.

 

Assemble the pizza:

Brush the edge of each pizza crust with extra virgin olive oil.  Over each crust, spoon 1/2 of the roasted red pepper sauce, 1/2 on the fresh mozzarella evenly over the sauce, and top with 1/2 of the shrimp slices.  Top each pizza with freshly ground black pepper to taste.

 

Bake the pizzas:

Reduce the oven temperature to 425 Degrees F.  With a pizza peel, transfer one pizza to the pizza stone.  Bake for 10 to 11 minutes or to the desired appearance.  Remove from the oven, garnish with a few basil leaves if desired.  Repeat for the second pizza.

 

Allow pizzas to rest for a few minutes and then cut into 6 slices each.  Serve and enjoy!

 

Serves 6

Nutrition Facts

Nutrition (per serving): 354.5 calories; 59% calories from fat; 24.5g total fat; 123.0mg cholesterol; 470.4mg sodium; 189.8mg potassium; 6.3g carbohydrates; 0.5g fiber; 1.6g sugar; 22.0g protein.

 

Cooking Tips

If you don't have a pizza pan, use an inverted sheet pan.  Mama Mary’s Pizza crusts are available at Food Lion and other grocery stores.

 

Recipe Source

Author: HGBJr

Source:  The Barnes Creek Cookbook

 

Wine Pairing

Chardonnay compliments this pizza really well.  We find Edna Valley 2006 Paragon Chardonnay to be a great choice.  This wine is easy to find and inexpensive, about $15.

 

For a printer friendly version of this recipe, click HERE 


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