SPICY SHRIMP PIZZA
The sophisticated blend of seasonings, shrimp and a splash of white wine will make this awesome pizza a favorite with your grown-up friends. This recipe is special enough for company...but quick enough for weeknights, too. Debra Udden - Colorado Springs, CO
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 slices.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turn pink. Remove and keep warm. , In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the cherry tomatoes, crushed tomatoes, wine, oregano and pepper. Bring to a boil; cook until liquid is reduced, stirring occasionally. Add shrimp and parsley; heat through., Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within 1/2 in. of edges; sprinkle with cheeses., Bake at 450° for 8-10 minutes or until cheese is melted and edges are lightly browned.
Nutrition Facts : Calories 438 calories, Fat 16g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 830mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CREOLE SHRIMP PIZZA
Pizza and the flavors of Creole cuisine blend amazingly well in this hearty dish with a crispy crust. Add more hot sauce to boost the heat if you like things spicy. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place crust on an ungreased baking sheet. Brush with 1-1/2 teaspoons oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat., In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat., Drain shrimp. Spread sauce mixture over crust. Top with shrimp and green pepper; sprinkle with remaining cheese., Bake until shrimp turn pink and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 378 calories, Fat 13g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
SHRIMP PIZZA
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 4 servings
Number Of Ingredients 20
Steps:
- For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
- For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
- For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
- Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
- Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
- Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
- Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.
SPICY PRAWN PIZZAS
This low-calorie pizza is spread with homemade tomato sauce and topped with mascarpone, shellfish and olives
Provided by Jane Hornby
Categories Dinner, Main course
Time 28m
Number Of Ingredients 16
Steps:
- Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
- Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
- To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
- Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.
Nutrition Facts : Calories 352 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
SHRIMP PIZZA
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside.
- Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through.
- When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 22.1 g, Cholesterol 87.8 mg, Fat 23.5 g, Fiber 1.8 g, Protein 16.1 g, SaturatedFat 8.6 g, Sodium 585 mg, Sugar 3.4 g
GRILLED SHRIMP PIZZA
Provided by Food Network Kitchen
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
- Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
- Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
- Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
- Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g
CAJUN PRAWN PIZZA
Make a healthy, low-fat pizza with juicy, spiced prawns instead of calling the takeaway. Top with peppery rocket to make it even more nutritious and delicious
Provided by Sara Buenfeld
Categories Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 150ml warm water then mix well to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to prove the dough for a specific time, just let it sit while you get on with the next step.
- For the topping: heat the oil in a non-stick pan or wok. Add the celery and pepper and fry for 8 mins, stirring frequently, until softened. Tip in the tomatoes and paprika then cook for 2 mins more. Set aside to cool a little then stir in the prawns.
- With an oiled knife, cut the dough in half and shape each piece into a 25cm round with lightly oiled hands on oiled baking sheets. Don't knead the dough first otherwise it will be too elastic and will shrink back. Spread each with half of the tomato and prawn mix then scatter with the coriander and sprinkle with the Cajun spice. Bake for 10 mins until golden. Serve with a green salad.
Nutrition Facts : Calories 559 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 10 grams sugar, Fiber 15 grams fiber, Protein 31 grams protein, Sodium 0.96 milligram of sodium
SPICY SHRIMP STOVE TOP PIZZAS
Spicy and savory toppings on fresh-crusted pizzas. This sounds like a lot of steps, but it's really not that complicated. Also, you can prepare the crusts and toppings earlier in the day and then assemble the pizzas when you need them. These are fairly small thin-crust pizzas, so they are probably best as an appetizer or as one part of a meal that includes a few other dishes. Submitted for the Ready Set Cook Contest #7, June 2005.
Provided by Nose5775
Categories Peppers
Time 2h10m
Yield 4 pizzas, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, stir together the yeast and 1/3 cup of the water, then stir in the sugar.
- Let the mixture stand until it becomes foamy, about 10-15 minutes.
- Add the remaining water, the whole wheat flour, 1 cup of the white flour, 2 tablespoons olive oil, and the salt.
- Stir or knead until combined into a soft dough.
- Place on a floured board and knead for 4 minutes, adding in more flour as you go, to make a dough that is soft but not sticky.
- Place in a greased large bowl and cover with a kitchen towel.
- Put in a warm place and let rise until doubled in size, 45 to 60 minutes.
- For the toppings:.
- Whisk together the lemon juice, 2 Tablespoons of the olive oil, the thyme (crush a bit between your fingers), and the black pepper.
- Briefly marinate the shrimp in this mixture (don't leave it more than a few minutes, or it will start to "cook" a bit, like ceviche).
- Clean, cut off the ends, and quarter the bell peppers and tomatoes.
- All broilers are a bit different, so adapt the following instructions to what you have.
- Preheat the broiler.
- Spray a broiler pan with olive oil.
- Place bell pepper pieces skin side up on broiler pan.
- Place tomato pieces pulp side up on broiler pan.
- Place shrimp on broiler pan.
- If not everything fits at once, you may need to work in batches.
- Broil the whole pan about 4 minutes.
- Turn the shrimp over.
- Broil about 4 minutes more, until the shrimp are fully cooked (opaque throughout).
- Remove everything and let cool.
- Put the roasted tomatoes, the chopped garlic, the oregano, and the red pepper flakes in a blender and puree for a few seconds; set this tomato sauce aside.
- The skin of the bell peppers will have blistered and charred; when cool, pull it off.
- Chop the shrimp and bell peppers into small pieces.
- Back to the dough: For a 10 inch skillet, divide the dough into 4 pieces - you can also make more smaller pizzas. Roll out each piece on a lightly floured surface until it is the size of your skillet. Stack between pieces of wax paper; at this point you can cover them tightly and store in the refrigerator until you need them.
- To assemble the pizzas:.
- Heat a cast-iron or nonstick skillet over medium-low heat.
- Reduce heat to low and brush with olive oil.
- Place a round of dough in the skillet, cover, and cook for 1 minute - the dough will rise and have bubbles in it.
- Remove the lid and then cool over low heat until the bottom of the crust is golden brown, 3 to 4 minutes.
- Turn the crust over.
- Brush very lightly with olive oil.
- Add 1/4 cup tomato sauce, and spread around with the back of a spoon.
- Sprinkle with 1/4 of the finely crumbled feta cheese.
- Sprinkle with shrimp, peppers, capers, and olives; add additional red pepper flakes if desired.
- I like the crust a bit charred on the bottom - use your judgement.
- Repeat with additional pizzas.
Nutrition Facts : Calories 328.5, Fat 14, SaturatedFat 3.8, Cholesterol 78.2, Sodium 644.9, Carbohydrate 35.6, Fiber 4, Sugar 3.4, Protein 16.4
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