Shrimp and Corn Pizza
Oh my, my, this is tasty (and pretty). A nice summery pizza baked in a hot oven or grill on a baking stone.
Source: www.aminglingoftastes.com
INGREDIENTS
- ½ Tbsp. olive oil
- ½ lb. medium or large shrimp, shelled and deveined
- salt and pepper to taste
- 2 to 3 Tbsp. cornmeal, coarsely ground
- 1 cup grated fresh mozzarella
- fresh corn kernels, cut from 1 or 2 ears
- 1 cup cherry or grape tomatoes, halved
- 1 red bell pepper, cut into very thin strips
- 6 scallions, white and green parts, thinly sliced
INSTRUCTIONS
Place a pizza stone in the oven or grill and preheat oven to 500°F.
Heat the oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper and cook until opaque, turning once, 2 to 3 minutes total. Transfer the shrimp to a cutting board and chop into 2 or 3 pieces each.
Sprinkle 1 to 2 Tbsp of cornmeal on a large rectangle of parchment paper. Flatten a ball of dough into a disk, place in the center of the parchment and roll it out with a flour-coated rolling pin to form a large oval, about ⅛-inch thick. Sprinkle more cornmeal around the border of the dough if desired.
Top the dough with the cheese, corn, tomatoes, shrimp, bell peppers and scallions. Sprinkle with a bit of salt and pepper to suit your taste. Use the parchment to lift the pizza and place the parchment directly on the pizza stone in the oven. Bake for 10 to 12 minutes or until cooked through and crust is crispy and done. Transfer pizza to a cutting board and discard the parchment. Cut and serve.