↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
view more member recipes
MEXI-MIA PIZZERIA PIZZA
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexi Taters
by charlene8819
Serves 2 1 large unpeeled potato 2 Tbsp salsa 2 Tbsp sour cream 1/2 cup veggie ground round, lightly packed 1/4 cup grated jalapeno Monterey jack cheese Poke the fork into the potato in seve
by charlene8819
Serves 2 1 large unpeeled potato 2 Tbsp salsa 2 Tbsp sour cream 1/2 cup veggie ground round, lightly packed 1/4 cup grated jalapeno Monterey jack cheese Poke the fork into the potato in seve
Mexi-bean Dip
by charlene8819
Serves 2 1/2 cup canned refried beans 1/2 cup salsa 1/2 cup grated medium Cheddar cheese 1/4 cup salted, roasted shelled pumpkin seeds 24 tortilla chips Put the beans into the bowl. Use the
by charlene8819
Serves 2 1/2 cup canned refried beans 1/2 cup salsa 1/2 cup grated medium Cheddar cheese 1/4 cup salted, roasted shelled pumpkin seeds 24 tortilla chips Put the beans into the bowl. Use the
Mexi-beefy Mac
by sgre52160
1 lb beef 1 cup Pace Picante sauce 1 tbsp chili powder 1 (14 1/2 oz) can whole peeled tomatoes, cut up 1 cup frozen whole kernel corn 3 cups cooked elbow pasta 1/2 cup shredded cheddar cheese S
by sgre52160
1 lb beef 1 cup Pace Picante sauce 1 tbsp chili powder 1 (14 1/2 oz) can whole peeled tomatoes, cut up 1 cup frozen whole kernel corn 3 cups cooked elbow pasta 1/2 cup shredded cheddar cheese S
Mexi-stew - Easy
by sgre52160
1 large container (16.3 oz) refrigerated buttermilk biscuits 1 lb ground beef 1 medium bell pepper and onion chopped 2 (14 1/2 oz) cans Mexican-style stewed tomatoes, undrained 1 (15 oz) can kidne
by sgre52160
1 large container (16.3 oz) refrigerated buttermilk biscuits 1 lb ground beef 1 medium bell pepper and onion chopped 2 (14 1/2 oz) cans Mexican-style stewed tomatoes, undrained 1 (15 oz) can kidne
Mexi-ranch Dressing
by sgre52160
1/4 cup mayonnaise and sour cream 1 tbsp milk 2 tsp minced tomato 1/2 tsp white vinegar 1 tsp minced canned jalapeno slices 1 tsp minced onion 1/4 tsp dried parsley 1/4 tsp Tabasco pepper sauce
by sgre52160
1/4 cup mayonnaise and sour cream 1 tbsp milk 2 tsp minced tomato 1/2 tsp white vinegar 1 tsp minced canned jalapeno slices 1 tsp minced onion 1/4 tsp dried parsley 1/4 tsp Tabasco pepper sauce
view more member recipes
related CDKitchen recipes
Traditional New York Pizzeria Dough And Sauce
Applebee's Tequila-Lime Chicken
Cheesy Spanish Rice With Hamburger And Bacon
Cheesy Mummy Dogs