Shrimp Pesto Pizza

Recipe is by Teresa B. Day.

Marinated grilled shrimp (recipe below)

Basil and pecan pesto (recipe below)

Seasoned pizza crust (recipe below)

Red bell peppers, grilled and cut into thin strips

Gouda cheese, shredded 

1. Spread pesto on baked crust.

2. Add grilled peppers, shredded gouda and grilled shrimp. Bake for 8-10 minutes at 450 F.


Marinated Grilled Shrimp

Recipe is by Teresa B. Day.

2 pounds medium shrimp, peeled

¼ cup olive oil

1 tablespoon lemon juice

1 teaspoon cane or white balsamic vinegar

1 tablespoon fresh basil leaves, minced

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

⅛ teaspoon smoked paprika

1. Place the shrimp in a large bowl. In a small bowl, whisk together the remaining ingredients.

2. Pour the marinade over the shrimp and seal the container.

3. Chill for one hour, up to overnight in the refrigerator.

4. Heat grill to medium, about 350 F.

5. Cook shrimp 2 minutes per side or until plump and pink. Serve on pizza, on salads, in quesadilla or any other dish.


Basil and Pecan Pesto

Makes 1½ cups pesto. Recipe is by Teresa B. Day.

1 cup basil leaves

1 tablespoon chopped pecans

1 clove garlic

¼ teaspoon salt

⅛ teaspoon black pepper

2 tablespoons olive oil

1. Combine basil, pecans and garlic in the bowl of a food processor or blender.

2. Add salt and pepper. Pulse until coarsely ground.

3. While the processor is running, pour in olive oil until it’s emulsified, or evenly incorporated.

4. Spoon into ice cube trays (2 tablespoons) and freeze. Lasts up to 6 months in freezer or up to one week in refrigerator.


Seasoned Pizza Crust

Serves 4 to 6. Recipe is by Teresa B. Day.

1 (.25 ounce) package active dry yeast (1½ teaspoons)

1 teaspoon white sugar

1 cup hot water

1¼ cups bread flour

1¼ cups wheat flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning blend

1. Preheat oven to 450 F. In a medium bowl, stir together yeast and sugar in hot water until dissolved. Let stand about 10 minutes.

2. In a mixing bowl with a dough hook, stir in both flours, salt, seasoning blend and oil. Beat until smooth. Set the bowl in a warm dry place and cover with a clean dish cloth. Let rest for 10 minutes.

3. Turn dough out onto a lightly floured surface and knead into a ball. Cut the ball into four sections or more depending on how big you want your pizzas.

4. Roll out each crust to desired thickness and shape.

5. Transfer crust to a lightly greased baking pan or pizza stone dusted with cornmeal.

6. Poke a few holes in the crust with a fork. Bake for 8 to 10 minutes or until golden brown.

7. Add desired toppings then return to the oven to heat through for another 8-10 minutes. Let pizza cool for 5 minutes before serving.