This was one of my favorite dishes at a restaurant we used to go to. I haven’t seen it on any menus in a while and I’ve been craving it. It was very filling with the shrimp and tomatoes. I served a salad and some roasted Parmesan fennel as an appetizer.
I spread pesto, the same recipe I blogged on last week, on as the base but you can use tomato sauce or brush the crust with garlic olive oil. I’m a big advocate for using what you have on hand. I used a pre-made wheat pizza crust. You can use your favorite pizza dough for this and if you make a wheat crust from scratch share the recipe please!
1 pre-made pizza crust
Pesto to cover the crust
1 large tomato, roasted (recipe follows below)
1/3 pound large shrimp, peeled and deveined
1/2 bunch of arugula, washed and spun dry
Preheat the oven to 450 degrees. Spread the pesto on top of the pizza crust. Put on your shrimp, roasted tomatoes and feta cheese. Bake according to dough directions. Put the arugula on top to wilt.
2 – 3 large ripe tomatoes, cut into large wedges and squeeze gently to remove seeds*
Olive oil, 1 TBS or mist with olive oil sprayer
3 – 4 garlic cloves
1/4 – 1/2 tsp salt
Preheat oven to 450
put tomatoes on a jelly roll pan or in a large shallow pan
Drizzle the olive oil over them
Add in the garlic cloves randomly
Season with salt
Roast tomatoes for 35 minutes – should start to turn brown but not black. You can keep them in the fridge for a few days or freeze them for up to 6 months.
* You can use cherry tomatoes for this but don’t remove the seeds
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