Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
I was first introduced to a version of this pizza by my sister in law, Kathy, who is a fabulous cook. I don’t recall exactly what she did, but this is close and very good. I’ve got to say, each time I make it is probably a little different due to what I have on hand and what I have a hankering for. A few things are constant though, the shrimp, feta, and sun dried tomato paste. Speaking of shrimp, if you don’t already have one, this handy dandy shrimp peeler/deveiner sure makes the cleaning of the shrimp go simply and quickly.
Now for the rest of your ingredients. You can either use a homemade pizza crust, (I’ll post a recipe for that later) or use a Boboli or Mamma Mia crust. Mamma Mia is good, because you get two crusts in a package for the price of one Boboli. They are pretty tasty also.
You’ll need about a 1/2 lb of shrimp per pizza, peel, devein and sliced in half lengthwise
Amore’ sun dried tomato paste , regular tomato paste will do also
sun dried tomatoes
artichoke hearts, quartered
crumbled feta cheese
fresh basil leaves
Start by preheating your oven to 450 degrees.
Spread the tomato paste over the unbaked pizza crust.
Next, top the pizza with your other ingredients. Olives, capers, shrimp halves, basil leaves, oregano, artichoke hearts, sun dried tomatoes, and top with feta. If you’d like to add garlic, that’s best rubbed on the crust prior to the tomato paste, but anytime will be fine. Add what you like, experiment! Olive bruschetta adds great flavor if you don’t happen to have kalamata olives. Top it all off with a little drizzle of olive oil. Reduce oven temp to 400, bake on the oven rack for crispier crust, or on a pizza pan if you like it less crispy for about 15 minutes, or until shrimp is done, pink and cheese has developed some golden edges.
I’m always interested in trying out other ingredients too, and how you make it your own. Try it, you’ll like it!