Shrimp, sweet onion, and roasted red pepper pesto pizza is a delicious and flavorful dish that combines the tangy taste of pesto with the succulent shrimp, caramelized onions, and roasted red peppers. This pizza is a great way to enjoy a meal that is both tasty and nutritious, and it is perfect for a party or get-together. The combination of flavors and textures in this pizza will tantalize your taste buds and leave you wanting more.
Here are our top 5 tried and tested recipes!
FRESH PESTO SHRIMP PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 portions
Number Of Ingredients 15
Steps:
- For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
- For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.
GRILLED SHRIMP AND CILANTRO PESTO PIZZA
Provided by Bobby Flay
Categories main-dish
Time 1h42m
Yield 4 individual pizzas
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
- Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
- Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA
Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
- Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
- To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
- In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
- Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
- Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
- Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
- Scatter the onion and bell pepper over the sauce.
- Sprinkle the cheese evenly over the top.
- Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
- Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
- Slice the pizza into wedges and serve immediately.
SHRIMP PESTO PIZZA
Make and share this Shrimp Pesto Pizza recipe from Food.com.
Provided by Colbys Mom
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pizza dough according to directions.
- Toss shrimp with oregano, salt, and pepper.
- When the pizza crust directions call for it, spread the pesto onto the crust.
- Top with crumbled goat cheese.
- Top with shrimp.
- Sprinkle with red pepper flakes.
- Cook for 10-12 more minutes.
Nutrition Facts : Calories 42.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 82.9, Sodium 167.9, Carbohydrate 0.1, Fiber 0.1, Protein 8.9
SHRIMP AND PESTO PIZZA
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
- Don't overcrowd the pizza. Leave some space between the toppings so that they can cook evenly.
- Bake the pizza at a high temperature. This will help to create a crispy crust.
- Watch the pizza carefully while it's baking. You don't want to overcook it.
- Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the toppings from falling off.
Conclusion:
Shrimp, sweet onion, and roasted red pepper pesto pizza is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of flavors is sure to please everyone at your table. So next time you're looking for a new pizza recipe, give this one a try. You won't be disappointed.
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