The other night we needed a quick fix for dinner. Something that wouldn’t take too long, and put to use some left-overs and items we already had on hand.
You see, I hadn’t been to the grocery store, and we were running on fumes in terms of what we had on hand to eat.
The night before, we feasted upon boiled shrimp, fried shrimp, a huge salad and cheese grits. We polished off the cheese grits, but had some left over salad and PLENTY of left over boiled shrimp. I knew whatever I was going to make would include the left-over shrimp and salad.
Scanning the refrigerator and pantry for ideas I stumbled upon a prepared pizza crust. Not a typical prepared pizza crust, but an artisan stone-baked yummy pizza crust. Side Note: Bought a three pack of them from Costco a month or so before – and they freeze VERY well!
I also found some fresh organic spinach, a package of sun-dried tomatoes, some prepared pesto, fresh mozzarella cheese block, 1/4 of an onion and some garlic cloves.
Then it hit me. I’m going to throw together a shrimp pizza!
So I did.
I brushed a layer of pesto onto the crust. Then placed a layer of washed organic spinach. Next, I added some sun-dried tomatoes, thinly sliced Vidalia onion, and peeled boiled shrimp.
To top it off I smothered the top with
shredded crumbled fresh mozzarella cheese and a touch of freshly minced garlic cloves and Italian seasoning.
Side Note: I learned quickly that fresh mozzarella doesn’t shred very well with a hand-held cheese grater. I would call it more of a crumble effect…but I was totally fine with it.
At this point, I am salivating and ravenous.
I popped it in the oven at 400 degrees and watched until it was melted, bubbly and starting to brown ever so slightly.
I reluctantly let the pizza sit for 5 to 10 minutes so it could cool slightly before I began cutting into it.
I served up the pizza with the left-over salad from the night before and it was the perfect complement.
Since my 2.5 year old would be eating this meal and we have shellfish allergies in the family, I left shrimp off a large corner of the pizza. So if you aren’t a shrimp fan, this pizza is JUST AS GOOD with going sans shellfish.
- Pizza Crust of your liking (or make your own, if you’re that good)
- 1/4 cup Prepared Pesto (get the refrigerated kind, its way better!)
- 1/4 cup sun-dried tomatoes (more or less to your liking)
- 1/4 thinly sliced onion
- 1 1/2 cups fresh spinach
- Fresh mozzarella (spring for the fresh…you will be so happy you did)
- Approximately 15 peeled shrimp (substitute any other protein – chicken, sausage, etc. Or omit completely if you just want to go veggie.)
- 2 cloves of garlic finely minced
- 1 tsp. dried Italian Seasoning
Pre-heat oven and pizza stone to 400 Degrees.
While oven is preheating spread layer of pesto on pizza crust. Layer fresh spinach leaves over entire crust. Evenly place shrimp over top spinach. Sprinkle sun-dried tomatoes, sliced onion and mozzarella cheese over top. Lastly, sprinkle minced garlic and italian seasoning.
Carefully slide onto preheated pizza stone and bake for approximately 20 minutes, or until cheese is melted, bubbly and beginning to brown.
Remove from oven and set aside for 10 minutes before slicing.