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Fri, Jan 11 2013 post by Tom

Shrimp Pesto Pizza

This combination of shrimp and pesto make for a tasty seafood pizza.

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

My college cooking adventure continues. One of the great things about getting assigned a recipe for the Rhodes Blog is that it encourages me to experiment with ingredients that I might not choose on my own. I have never been a huge fan of shrimp, so when I got the recipe for Shrimp Pesto Pizza, I wasn’t sure how I’d like it. But after making, I really did enjoy eating this shrimp pizza.

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Here is what you need to whip up this tasty meal:

Ingredients:

8 Rhodes Texas™ Rolls, thawed and risen

1/3 cup pesto sauce (recipe below)

2 cups grated mozzarella cheese

8 ounces shrimp, cooked and peeled

1/2 cup chopped sun-dried tomatoes, softened

1/4 cup minced green onion

1/4 teaspoon crushed red pepper flakes

PESTO:

2 cups lightly packed fresh basil leaves

1/2 cup olive oil

1 cup Parmesan cheese

1 clove garlic, minced

To make the pesto, place all ingredients in blender and blend until smooth, adding a little more oil if needed.

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Pre-heat your oven to 400°.

The first step always seems to be the hardest one for me. Take the 8 Rhodes Texas Rolls and knead them together; roll it into a 16 inch circle and place it on your pizza pan - don’t forget to spray the pan first so your pizza doesn’t stick. Poke holes all over the crust with a fork to prevent bubbles from forming while baking.

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Bake the crust in the oven for 10 minutes, remove it from the oven. As the crust was baking, I got the rest of the ingredients ready.

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Spread the crust with pesto (the pesto recipe above makes about 1 ½ cups) I added a little bit more than the 1/3 cup. But I just love a saucy pizza!

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Sprinkle with half of the cheese, and then top that with the shrimp and tomatoes.

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Now you can add the rest of the cheese, onions and the crushed red pepper flakes. I like my food a little bit spicier than most, so I sprinkled on some extra deliciousness!

 

The Rhodes Pizza that includes shrimp and pesto which will be a hit with your family and friends.

Return to oven, bake at 400°F for 10-15 minutes.

Something new to add to my Rhodes recipe collection - enjoy!

Print

Shrimp Pesto Pizza

Servings: 8 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 10-15 min

This combination of shrimp and pesto make for a tasty seafood pizza.

Shrimp Pesto Pizza
4.7 / 5  (3 votes, 2 reviews )

Ingredients

8 Rhodes Texas Rolls or 12 Rhodes Yeast Dinner Rolls, thawed and risen
1/3 cup pesto sauce (recipe below)
2 cups grated mozzarella cheese
8 ounces shrimp, cooked and peeled
1/2 cup chopped sun-dried tomatoes, softened
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 10 minutes. Remove from oven. Spread with pesto.

Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.

PESTO:
2 cups lightly packed fresh basil leaves
1/2 cup olive oil
1 cup Parmesan cheese
1 clove garlic, minced

Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 1/2 cups.

2 Comments

Helen said on Jan 12, 2013
I must say that I am impressed that a college student is cooking such a tasty (and beautiful!) looking recipe! Keep up the good work...can't wait to try it!
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