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Shrimp-And-Pesto Pizza




Source of Recipe


Internet


List of Ingredients




1 tablespoon pine nuts, lightly toasted
1 cup plus 1 tablespoon chopped fresh basil
3 tablespoons olive oil
4 to 6 tablespoons coarsely grated Parmesan cheese
Salt, pepper
1 large clove garlic, crushed
15 to 20 medium shrimp, shelled
Oat Pizza Crust
1/4 red onion, thinly sliced


Recipe



This recipe makes one large pizza, but you can also divide the dough in half and shape into two (6-inch) pizzas. The pesto topping can be prepared in advance and stored, covered, in the refrigerator up to two days.

Combine pine nuts, 1 cup basil, 2 tablespoons olive oil, 2 tablespoons Parmesan and salt and pepper to taste in food processor. Process until finely minced for pesto. Set aside.

Heat remaining 1 tablespoon olive oil in skillet over medium heat. Saute garlic until tender. Add shrimp and cook 1 minute. (Do not overcook.) Remove from heat and set aside.

Spread pesto over prebaked Oat Pizza Crust. Top with shrimp, red onion and remaining 2 to 4 tablespoons cheese. Bake on lowest rack of 475-degree oven 15 minutes. Garnish with remaining 1 tablespoon basil.


Oat Pizza Crust
Ingredients:

3/4 cup oat flour blend
1/2 package dry yeast
1/2 cup water
1/4 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon sugar
1 teaspoon fennel seeds
1/2 to 3/4 cup bread flour

Instructions:
Combine 1/2 cup oat flour blend and yeast in bowl. Combine water, salt, olive oil and sugar in medium saucepan. Warm over low heat, stirring. Add liquid and fennel seeds to flour mixture and beat until smooth. Gradually beat in remaining 1/4 cup oat flour and enough bread flour to make moderately stiff dough. Knead until smooth, and satiny 5 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled.

Roll dough on lightly floured board into thin 12-inch round. Place on bottom and about 3/4-inch up sides of 10-inch round deep-dish baking pan. Or pat dough into bottom and sides of pan. Pierce all over with fork. Prebake at 475 degrees 4 minutes. Let cool.

Note: Oat flour blend has become easier to find this past year. Most major supermarkets now carry it- it's also available in health food stores.