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Makes
1 slightly lumpy pizza
Author Notes
My mom made this pizza for my family every summer growing up and it's always been a favorite of mine.
A note on its source: Honestly, I have no idea where this pizza came from. My mom sent it to me on a xeroxed piece of paper that I think a friend faxed to her of an old magazine clipping—so if you know the source, speak up! That being said, I've adapted it slightly—and wherever it came from, it's one of my favorite summer recipes so I'm thankful for it! —Leslie Stephens
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Ingredients
- For the pizza assembly:
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6 ounces
pizza dough (I used Jim Leahy's Genius No-Knead dough)
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1 cup
shredded mozzerella cheese
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4 tablespoons
garlic sauce (see recipe below)
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1/2 cup
chopped leeks
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10
raw jumbo shrimp, shelled and de-veined
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1/4 cup
julienned sun-dried tomatoes
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1/2 teaspoon
red chile flakes
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Chopped chives, as garnish
- For the garlic pizza sauce:
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1 cup
olive oil
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3
cloves garlic
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1 teaspoon
red chile flakes
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1/2 cup
fresh basil, loosely packed
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1/2 cup
loosely packed Italian parsley
Directions
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To make the garlic sauce, in a food processor, combine all of the ingredients together and set aside. (May be kept refrigerated about 10 days or may be frozen.)
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For the pizza, spread garlic sauce evenly over the dough to within 1/2-inch of the edge and spread cheese and leeks evenly over dough.
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Bake at 450° F for 5 to 7 minutes.
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Remove from oven and place shrimp and the sun-dried tomatoes on top and cook 2 minutes more.
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Remove, garnish with chopped chives, cut into 8 pieces, and serve!
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