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Country Shrimp Pizza




Source of Recipe


Live with Regis and Kathy Lee - years and years ago


Recipe Introduction


I got this recipe so long ago that I THINK I got it by sending a self addressed stamped envelope to the show! Remember THAT?? Also, those Boboli pizza crusts had just come out and that is what I used to use. I’ve made some changes recently, so I’m revising the recipe. You could do a lot of this ahead of time – cook and refrigerate the shrimp, make the ricotta mixture. It takes about 3 minutes to ‘build’ the pizza and 10 to cook it. So it is fast, but good enough for company! You will probably have a little of the ricotta mixture and maybe a few shrimp left over. Nice spread for a few crackers!


List of Ingredients




1 (4.4 oz) naan bread out of a 8.8 oz. package – garlic, if you like
1/2 lb. shrimp
1 clove garlic, minced
Olive oil
3 T. horseradish, drained
1/2 c. ricotta cheese
2 t. chives
2 t. sliced scallions
2 slices prosciutto
Salt and pepper
1/2 c. (about) fresh mozzarella – tear into small pieces


Recipe



Heat oven to 450F. Drizzle a little olive oil in a pan that will fit the shrimp. Heat over medium-high heat. When hot, add the shrimp and garlic. You want to cook the shrimp VERY little – just let it get pink on one side and flip and get pink on the other side. Probably less than a minute per side. Set aside.

Mix horseradish, ricotta, chives and scallions. Add salt and pepper, to taste. Spread on the naan. (I cook mine right on a pizza stone, but you could put it on a baking sheet). Tear up the prosciutto and drape over the ricotta mixture. Add the shrimp – if they are small, you can leave whole, but if they are large you might want to cut them up a little. Top with the torn up pieces of mozzarella. Add a couple of grinds of pepper and bake for about 10 minutes – you want the cheese very melty, but not browned.

Serves 2.