Recipes: Shrimp Pizza with Spinach and Roasted Tomatoes

In the winter time, I like to make a shrimp pasta dish with rainbow rotini, spinach, and roasted tomatoes and I’ve often thought that the ingredients (minus the pasta) would transfer well to a pizza.

I was so right. Here’s the recipe if you’re into trying new things.

INGREDIENTS

-1 bag of thawed, jumbo pre-cooked shrimp (cocktail shrimp)

-2 thin pizza crusts (store bought or make your own)

-2 bags of shredded cheese (I use Kraft 4 Cheese Pizza Cheese)

-1 bag of baby spinach

-roasted tomatoes (store bought or make your own; I’ll include my recipe for my own)

-1/2 tablespoon of butter

-1 or 2 cloves of garlic, minced

-olive oil

-red pepper flakes

INSTRUCTIONS

Pre-heat oven to 425.

In a skillet on medium heat, melt the butter and add the garlic. Add the spinach and wilt, giving it a good toss in the butter and garlic. Set aside.

Drain and prep the shrimp by pulling off the tails (pinch the tail from the top/bottom instead of the sides and the shrimp should pop right out with a little tug). Season with red pepper flakes (use as much or as little as you want; I usually use 1 to 1 1/2 tbsp).

Spread a thin layer of olive oil on the crusts. Use about a third of a bag of the shredded cheese to make a thin layer on one of the crusts (you’re going to use a bag a pizza). Top each pizza with the spinach, shrimp, and tomatoes. Use the rest of the bag of cheese to cover the toppings.

Bake for 9-11 minutes directly on the rack, until cheese is melted and a little brown and the crust is crispy.

The recipe makes two pizzas. It’s easily doubled or halved. I make two because if I don’t, I don’t get a piece. It’s very popular in my house. But it also keeps well, so it’s great for lunch the next day.

My recipe for roasted tomatoes.

INGREDIENTS

-3 or 4 medium tomatoes

-2 to 4 cloves of garlic, chopped

-olive oil

-salt and pepper

INSTRUCTIONS

Preheat oven to 400.

Slice the tomatoes into fairly small wedges and seed them (aim for about 8 wedges a tomato). Arrange them in a single layer on a baking sheet (I use a pizza pan covered in tin foil for easy clean-up). Drizzle with olive oil and sprinkle with salt and pepper (about 1 tbsp each) and the chopped garlic. Give it a quick toss.

Roast (bake) in the oven for about 20 minutes.

I typically double this and make a big batch at once because I use them in several of my recipes. They keep really. Just make sure you let them cool before you stick in them in the fridge in a container.

Enjoy!

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