Rock Shrimp with Pesto and Heirloom Tomato Pizza

How many pepperoni pizzas have you consumed in your lifetime? Not a pepperoni fan? How about sausage? Ham and pineapple? Plain cheese pizza? Let’s face it, there are a handful of pizzas that most of us have eaten thousands of times over. It’s time to take the pizza to the next level. This pizza takes all three of the sauce, cheese and toppings to another level. Strap in. This one gets good!

Ingredients

  • Corn meal, for work surface and Beefer paddle

  • 4-5 oz store bought thin crust pizza dough (per pizza)

  • Jar of basil pesto

Lemon Parsley Ricotta*

  • 1 pint ricotta cheese
  • ¼ cup finely chopped Italian parsley
  • 1 egg
  • Zest of 1 lemon

Lemon Peppered Shrimp*

  • 1 lb raw 71-90 peeled & deveined shrimp

  • 2 TB olive oil

  • 1 tsp granulated garlic

  • Salt and pepper to taste

  • Juice of 1 lemon

Additional Pizza topping:

  • 1 pint heirloom grape tomatoes, sliced*

  • 1 block low moisture mozzarella, grated*

  • 2 cups arugula*

  • *will yield enough for 4-5 individual pizzas

Cooking Instructions

  • Lemon Parsley Ricotta – combine all ingredients, mix, and set aside

  • Lemon Peppered Shrimp – combine all ingredients and mix well. 

  • Arrange half of the shrimp in a single layer in Beefer baking sheet tray. 

  • Place tray in Beefer (3rd or 4th slot down) and cook for 45 seconds. 

  • Rotate Beefer sheet pan 180 degrees and cook shrimp another 45 seconds.  Remove from Beefer and set aside

  • Pizza – pre-heat Beefer with pizza stone in place for 20 minutes on high. 

  • Sprinkle paddle and work surface with corn meal.

  • Cut (or roll out) pizza dough to desired shape being careful to make sure it fits on the Beefer paddle.

  • Evenly spread 2 TB of pesto on dough getting it as close to the edge as possible.

  • Dollop 5-6 spoonfuls (roughly 2 tsp per spoonful) of lemon parsley ricotta around pizza dough.

  • Lay down ½ cup of roughly chopped shrimp as well as ½ cup of sliced tomatoes onto pizza dough.

  • Top with ¼ cup of grated mozzarella.

  • After the Beefer pizza stone is pre-heated reduce heat to medium and place pizza directly on the stone and insert into the infrared grill for 45 seconds:

Pull pizza out of the Beefer Original and top with fresh arugula:

There you have it, better sauce, better cheese and better toppings than about 95% of all pizzas served across the country. This pie is not only delicious but also much healthier than just about any meat pizza. Delicious and healthy are hard to come by in one meal.

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