Shelly's Recipe

MEXI-MIA PIZZERIA PIZZA

Category: Pizza

1 (12 inch) pizza crust
3 tsp olive oil, divided
2 tsp yellow corn meal
2 tsp fresh lime juice
1 tsp chipotle chili hot sauce
2 tbsp fresh cilantro, chopped
1/3 lbs peeled and deveined medium size shrimp
1 cup frozen corn, thawed
1/3 cup chopped green onions
2 garlic cloves, minced
1 8 oz pkg Mexican Cheese Blend, shredded, divided
2/3 cup purchased chunky style salsa, drained
2 tbsp pine nuts, toasted

Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Brush the rim of the crust with olive oil. Sprinkle corn meal over the rim of the crust, let excess fall onto the parchment paper.

In a medium bowl whisk together lime juice, hot sauce and cilantro; toss in shrimp. Set aside.

In a large non-stick skillet heat the remaining olive oil over medium heat add the corn and saute until golden brown, stirring often. Increase the heat to medium-high add the onions, garlic and shrimp mixture. Stir-fry until shrimp is pink and thoroughly cooked. Sprinkle crust with 1/2 cup of cheese, top with shrimp mixture, salsa, remaining cheese and pine nuts. Reduce oven temperature to 425. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes. Let pizza rest for 4 minutes before slicing.