Shrimp and Basil Pesto Delight Pizza
Indulge in the vibrant flavors of our Shrimp and Basil Pesto Delight Pizza, a perfect blend of succulent shrimp, creamy mozzarella, and aromatic basil pesto. This recipe elevates traditional pizza with the freshness of homemade pesto, enhanced by the savory touch of sun-dried tomatoes and kalamata olives. In just under an hour, you'll create a delicious, gourmet pizza that's sure to impress family and friends. Ideal for a quick weeknight dinner or a cozy weekend gathering, this dish embraces freshness and flavor in every bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh basil leaves
1/2 cup (Washed and dried)
Minced garlic
1 teaspoon (Fresh, peeled and minced)
Pine nuts
1 1/2 ounces (Raw or lightly toasted)
Grated Parmesan cheese
1/4 cup (Freshly grated)
Extra virgin olive oil
1/3 cup (High-quality, for flavor)
Basic pizza dough
1 lb (Homemade or store-bought, prepared)
Shredded mozzarella cheese
2 cups (Freshly shredded)
Roma tomatoes
1-2 (Sliced into 1/8 inch rounds)
Kalamata olives
6 (Pitted and sliced into sixths)
Sun-dried tomatoes
6 (Packed in oil, drained, cut into strips)
Medium shrimp
12 (Peeled, deveined, cut in half lengthwise)
Instructions
1
Start by making the basil pesto. In a food processor, combine the fresh basil leaves, olive oil, pine nuts, and minced garlic. Process on high speed until the mixture is smoothly blended, pausing to scrape down the sides of the bowl as needed.
2
Once blended, transfer the pesto into a small bowl and mix in the grated Parmesan cheese by hand until fully incorporated. Store the pesto covered in the refrigerator until you’re ready to assemble your pizza, allowing it to come to room temperature.
3
Preheat your oven to 425°F (220°C). Meanwhile, prepare your pizza dough according to your preferred method.
4
Once the dough is ready, roll it out on a floured surface to your desired thickness. Use the back of a spoon to evenly spread a generous layer of pesto over the dough, leaving about a 1/2 inch edge for the crust.
5
Sprinkle all but 1/2 cup of the shredded mozzarella cheese over the pesto layer, ensuring an even distribution.
6
Arrange the sliced roma tomatoes over the cheese, spacing them about 1 inch apart. Next, distribute the strips of sun-dried tomatoes and the sliced kalamata olives across the pizza.
7
Add an additional 1/2 cup of mozzarella cheese over the top of the ingredients. Finally, place the shrimp halves, skin side up, evenly across the pizza.
8
Carefully transfer the pizza to your preheated oven and bake for approximately 15 minutes, or until the crust becomes crisp and golden, and the cheese is bubbly in the center. The shrimp should turn opaque and be fully cooked through.
9
Once baked, remove the pizza from the oven and let it cool for a couple of minutes before slicing. Serve hot and enjoy your delightful creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Shrimp and Basil Pesto Delight Pizza?
It is a gourmet pizza featuring a blend of succulent shrimp, creamy mozzarella, and aromatic homemade basil pesto, topped with sun-dried tomatoes and kalamata olives.
How do I make the basil pesto for this recipe?
In a food processor, blend fresh basil, olive oil, pine nuts, and minced garlic until smooth, then stir in grated Parmesan cheese by hand.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C) for baking this pizza.
How long should I bake the pizza?
Bake for approximately 15 minutes, or until the crust is golden and the cheese is bubbly in the center.
How should the shrimp be prepared before adding to the pizza?
The medium shrimp should be peeled, deveined, and cut in half lengthwise.
Can I use store-bought pizza dough?
Yes, you can use 1 lb of either homemade or store-bought basic pizza dough.
What kind of tomatoes are used in this recipe?
The recipe uses both sliced Roma tomatoes and oil-packed sun-dried tomatoes cut into strips.
Do I need to cook the shrimp before putting them on the pizza?
No, the shrimp halves are placed raw on the pizza and will cook through while the pizza bakes.
How do I know when the shrimp is done?
The shrimp are fully cooked when they turn opaque and are no longer translucent.
What type of olives should I use?
The recipe calls for 6 pitted Kalamata olives, sliced into sixths.
How much mozzarella cheese is needed?
You will need 2 cups of freshly shredded mozzarella cheese.
How should I store the pesto if I make it ahead of time?
Store the pesto covered in the refrigerator until you are ready to assemble the pizza.
Should the pesto be cold when spreading it on the dough?
It is best to allow the pesto to come to room temperature before assembling the pizza for easier spreading.
How much space should I leave for the crust?
Leave about a 1/2 inch edge around the perimeter of the dough for the crust.
What is the best way to spread the pesto?
Use the back of a spoon to evenly spread a generous layer over the rolled-out dough.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan is recommended for better flavor and integration into the pesto.
What type of olive oil is best for the pesto?
High-quality extra virgin olive oil is recommended for the best flavor.
How many pine nuts are required for the pesto?
You will need 1 1/2 ounces of raw or lightly toasted pine nuts.
Should the Roma tomatoes be sliced thin?
Yes, they should be sliced into 1/8 inch rounds.
How is the cheese layered on the pizza?
Sprinkle 1 1/2 cups of mozzarella over the pesto, add toppings, and then finish with the remaining 1/2 cup of mozzarella.
Is this a fast recipe to make?
Yes, the total time to create this gourmet pizza is under an hour.
Can I use fresh garlic for the pesto?
Yes, the recipe specifically calls for 1 teaspoon of fresh, peeled, and minced garlic.
How should the sun-dried tomatoes be prepared?
They should be drained of their oil and then cut into thin strips.
What side of the shrimp should face up?
Place the shrimp halves skin side up evenly across the pizza toppings.
Should I let the pizza cool before eating?
Yes, let the pizza cool for a couple of minutes after removing it from the oven to make slicing easier.
How many basil leaves are needed?
The recipe requires 1/2 cup of washed and dried fresh basil leaves.
Is this recipe suitable for guests?
Absolutely, it is described as a gourmet pizza that is sure to impress family and friends.
What equipment do I need for the pesto?
A food processor is needed to blend the basil, oil, pine nuts, and garlic.
Can I adjust the thickness of the crust?
Yes, roll out the dough on a floured surface to your desired thickness.
What makes this pizza a 'delight'?
The combination of fresh homemade pesto, savory sun-dried tomatoes, and salty olives creates a vibrant, flavorful experience.