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Category: Pizza
Prep Time: Cook Time: Total Time:
1 (12 inch) pizza crust
Olive oil to mist the crust
3 tbsp olive oil, divided
2 shallots, peeled and thinly sliced
1 14.5 oz can diced tomatoes, drained
1/2 cup Kalamata olives, pitted and halved
1 tsp salt, divided
1/4 tsp freshly ground black pepper
1/4 cup chopped flat leaf parsley, divided
1 tbsp oregano
1/2 tsp dried rosemary, crumbled
1 lbs medium shrimp, shells and tails removed
3/4 tsp cayenne pepper
1 tbsp Anise
1 1/2 cups Feta Cheese, crumbled
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. Place pizza crust on parchment-lined pan. Mist the crust and rim with olive oil, set aside.
In a large non-stick skillet heat 1 tbsp olive oil over medium-high heat. Add shallots and saute for one minute add the diced tomatoes, olives, 1/2 tsp salt, pepper, 2 tbsp parsley, oregano, and rosemary. Continue to cook and stir for 4 to 5 minutes. Spread tomato mixture on the pizza crust.
Wipe out the skillet and in the same skillet heat remaining olive oil over medium high heat. Add the shrimp, season with remaining salt, cayenne pepper and anise. Saute until shrimp turns pink on the bottom and turn them over, continue to saute until shrimp are firm and pink.
Arrange shrimp on top of tomato mixture. Sprinkle Feta Cheese over shrimp. 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 directly on the oven rack for 3 additional minutes. Top with remaining parsley.
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SPICY GRECO-SHRIMP PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
1 (12 inch) pizza crust
Olive oil to mist the crust
3 tbsp olive oil, divided
2 shallots, peeled and thinly sliced
1 14.5 oz can diced tomatoes, drained
1/2 cup Kalamata olives, pitted and halved
1 tsp salt, divided
1/4 tsp freshly ground black pepper
1/4 cup chopped flat leaf parsley, divided
1 tbsp oregano
1/2 tsp dried rosemary, crumbled
1 lbs medium shrimp, shells and tails removed
3/4 tsp cayenne pepper
1 tbsp Anise
1 1/2 cups Feta Cheese, crumbled
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. Place pizza crust on parchment-lined pan. Mist the crust and rim with olive oil, set aside.
In a large non-stick skillet heat 1 tbsp olive oil over medium-high heat. Add shallots and saute for one minute add the diced tomatoes, olives, 1/2 tsp salt, pepper, 2 tbsp parsley, oregano, and rosemary. Continue to cook and stir for 4 to 5 minutes. Spread tomato mixture on the pizza crust.
Wipe out the skillet and in the same skillet heat remaining olive oil over medium high heat. Add the shrimp, season with remaining salt, cayenne pepper and anise. Saute until shrimp turns pink on the bottom and turn them over, continue to saute until shrimp are firm and pink.
Arrange shrimp on top of tomato mixture. Sprinkle Feta Cheese over shrimp. 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 directly on the oven rack for 3 additional minutes. Top with remaining parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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