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!
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.
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.
Source: The Barnes Creek Cookbook
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.
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