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 😀
Pesto Pizza with Shrimp and Sun Dried Tomato
Prep time
Cook time
Total time
Serves: 8-10 pizza slices
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
- ⅛ 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 ⅓ 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!
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