Romesco Shrimp Pizza

Romesco Shrimp Pizza

prep time

minutes
cook time

minute
servings
2
pizzas

Ingredients















Cooking Instructions

1

In skillet, toast almonds over medium heat until just starting to brown. Remove from heat and set aside.


2

In bowl of food processor, combine peppers, garlic, tomato paste, vinegar, paprika, red chile flakes, olive oil, salt and pepper. Process until smooth. Remove 1/2 cup mixture from food processor and set aside. Add almonds to processor and process again until smooth.


3

Mix reserved 1/2 cup pepper mixture (without almonds) with shrimp, coating well. Place shrimp in resealable container, cover tightly, and refrigerate for at least 30 minutes to marinate shrimp, or until ready to assemble pizza.


4

Divide dough into two halves. On floured surface, roll each half into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.


5

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked side down.


6

Working quickly, spread 1/2 cup romesco sauce over dough. Distribute cheeses and shrimp evenly over crust. Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.


Ingredients















Cooking Instructions

1

In skillet, toast almonds over medium heat until just starting to brown. Remove from heat and set aside.


2

In bowl of food processor, combine peppers, garlic, tomato paste, vinegar, paprika, red chile flakes, olive oil, salt and pepper. Process until smooth. Remove 1/2 cup mixture from food processor and set aside. Add almonds to processor and process again until smooth.


3

Mix reserved 1/2 cup pepper mixture (without almonds) with shrimp, coating well. Place shrimp in resealable container, cover tightly, and refrigerate for at least 30 minutes to marinate shrimp, or until ready to assemble pizza.


4

Divide dough into two halves. On floured surface, roll each half into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.


5

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked side down.


6

Working quickly, spread 1/2 cup romesco sauce over dough. Distribute cheeses and shrimp evenly over crust. Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.


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