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.
-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
-red pepper flakes
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.
-3 or 4 medium tomatoes
-2 to 4 cloves of garlic, chopped
-salt and pepper
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.