I have left-over pesto from last week’s Baked Marinated Salmon Fillet. My youngest son and I decided to use it for making pizza. For the dough, I used my favorite recipe Valentino pizza crust recipe, which uses olive oil and has only 10 minutes of rising time. This pesto pizza is very simple and uses a few ingredients; shrimp, sun dried tomatoes and mozzarella cheese. The combination of the pesto and shrimp gave this incredible smell as I was baking it. Eating it was incredible, as well 😀
Cooking Tips for Perfect Pesto Pizza
When making pesto pizza, the key is to ensure that your crust is perfectly cooked while the toppings remain fresh and flavorful. Pre-bake the crust for about five minutes before adding your toppings. This helps to avoid a soggy bottom and gives the crust a nice crunch. If you like your crust extra crispy, consider using a pizza stone. Preheat the stone in the oven for about 30 minutes before baking. This will give you a restaurant-quality pizza experience at home. As for the shrimp, it’s best to use raw shrimp rather than pre-cooked. Raw shrimp will absorb the flavors of the pesto better and cook perfectly as the pizza bakes. Just make sure to peel and devein them before adding them to the pizza. Lastly, sprinkle a bit of fresh basil or arugula on top after baking for an extra pop of flavor and color.
Serving Suggestions and Pairings
This pesto pizza pairs wonderfully with a light salad or some roasted vegetables for a complete meal. Consider a simple arugula salad dressed with lemon juice and olive oil. The peppery arugula complements the rich flavors of the pesto and shrimp perfectly. If you want to add a bit of crunch, toss in some toasted pine nuts or walnuts. For beverages, a chilled white wine like Sauvignon Blanc or a light beer can enhance the flavors of the dish. If you’re looking to add some extra sides, garlic bread or a charcuterie board with olives and cheeses can make for a great appetizer. Don’t forget to offer a bit of extra pesto on the side for those who want to drizzle more on their slices. This adds a fresh burst of flavor that can elevate each bite.
Pesto Pizza with Shrimp and Sun Dried Tomato
Ingredients
For the dough:
- 1 cup warm water
- 1 tablespoon white sugar
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
For the toppings:
- 4 oz small cooked shrimps
- 6 sun dried tomatoes
- 2 cups grated mozzarella cheese
Basil Walnut Pesto
- 2 cups chopped fresh basil
- 3 garlic cloves
- ½ cup walnut pieces
- ½ cup grated Pecorino-Romano cheese
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- ¾ cup olive oil
Instructions
- Soak the sun dried tomatoes in hot water for 15 minutes. Drain, squeeze out excess water and sliced thinly. Set aside.
- Prepare the pesto sauce. Place basil, garlic, walnuts, cheese, lemon juice, salt and pepper in a blender or food processor. Process until coarsely chopped, then gradually add oil in a slow, steady stream, until emulsified and smooth. Set aside.
- Stir warm water, sugar and yeast until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 minutes.
- Place and shape dough on a 12-inch pizza pan. Spread 1/3 cup pesto over the dough; sprinkle a cup of the cheese.
- Arrange the sun dried tomatoes and shrimps evenly on top and finally sprinkle the remaining cup of cheese.
- Bake at 425°F oven for 20-25 minutes or until the edge is crisp and golden.
- Serve and enjoy!
Nutrition
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