TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO

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Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 1 large pizza

Number Of Ingredients 60

3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

Steps:

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

Eric Kithinji
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This pizza is amazing! The shrimp is so tender and flavorful, and the chorizo adds a nice kick. The cilantro pesto is also a great way to add some freshness. I will definitely be making this pizza again.


Johanes Kock
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I'm not a big fan of shrimp, but I really enjoyed this pizza. The shrimp was cooked perfectly, and it wasn't too fishy. The chorizo and bell peppers added a nice smoky flavor, and the cilantro pesto was a great way to add some freshness.


Irfan Sipra
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This is a great recipe for a quick and easy weeknight meal. The pizza is ready in under 30 minutes, and it's always delicious. I love the combination of shrimp and chorizo, and the cilantro pesto is a great way to add some freshness.


Jandwa Mwenura
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I made this pizza for a party last weekend, and it was a huge success! Everyone loved it. The shrimp was cooked perfectly, and the chorizo and bell peppers added a nice smoky flavor. The cilantro pesto was also a hit.


Muhmmad Iftikhar
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This pizza is a bit too spicy for my taste, but my husband loved it. He said it was the best pizza he's ever had. I think next time I'll use less chorizo or maybe omit it altogether.


Mdhelal Uddin
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I love this recipe! It's so easy to make, and it's always delicious. The shrimp is cooked perfectly, and the chorizo and bell peppers add a nice smoky flavor. The cilantro pesto is also a great way to add some freshness.


Olivia Romero
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This pizza is amazing! The shrimp is so tender and flavorful, and the chorizo adds a nice kick. The cilantro pesto is also a great way to add some freshness. I will definitely be making this pizza again.


manohar thapa
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I'm not a big fan of shrimp, but I really enjoyed this pizza. The shrimp was cooked perfectly, and it wasn't too fishy. The chorizo and bell peppers added a nice smoky flavor, and the cilantro pesto was a great way to add some freshness.


Gunz Gunzell (Young gunz)
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This is a great recipe for a quick and easy weeknight meal. The pizza is ready in under 30 minutes, and it's always delicious. I love the combination of shrimp and chorizo, and the cilantro pesto is a great way to add some freshness.


Pheliswa Dlokolo
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I made this pizza for a party last weekend, and it was a huge success! Everyone loved it. The shrimp was cooked perfectly, and the chorizo and bell peppers added a nice smoky flavor. The cilantro pesto was also a hit.


Ofentse Magagane
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This pizza was a bit too spicy for my taste, but my husband loved it. He said it was the best pizza he's ever had. I think next time I'll use less chorizo or maybe omit it altogether.


WhiteBlack Dark
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I love this recipe! The tequila marinade gives the shrimp a delicious flavor, and the chorizo and bell peppers add a nice smoky flavor. The cilantro pesto is also a great way to add some freshness. I highly recommend this recipe.


Stanley Juni
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This pizza is amazing! The shrimp is so tender and flavorful, and the chorizo adds a nice kick. The cilantro pesto is also a great way to add some freshness. I will definitely be making this pizza again.


MANAHIL Ijaz
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I was a bit skeptical about the tequila marinade, but I was pleasantly surprised. It really added a unique flavor to the shrimp. The pizza was also very easy to make, and it was a big hit with my family.


Emma A
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This is one of my favorite pizza recipes. It's so easy to make, and it's always delicious. I love the smoky flavor of the chorizo and the sweetness of the shrimp. The cilantro pesto is also a great addition.


Trikiya Quriaee
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I've made this pizza a few times now, and it's always a crowd-pleaser. The chorizo and shrimp are a great combination, and the cilantro pesto is the perfect finishing touch.


Mohaned Khaled
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This tequila-marinated shrimp pizza was a hit at my last party! The combination of flavors was incredible, and the shrimp was cooked to perfection. I highly recommend this recipe.