Author Notes
This recipe utilizes the best of your summer garden: Zucchini, Tomatoes and all the greens you can fit in your food processor! Bright, snappy shrimp and lemon bring this together for a pizza that's elegant enough for guests but best served with an icy glass of Prosecco and your own front porch.
Note: The baking instructions are for a baking sheet; however using your own pizza stone/instructions is fine as well. —Anne
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Ingredients
- Herb Pesto
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1 handful
cilantro, stems removed
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1 handful
parsley, stems removed
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1
scallion, diced green & white parts
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1 tablespoon
pine nuts
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2 tablespoons
Parmesan cheese, shredded
-
2
cloves, garlic, peeled
-
2 tablespoons
lemon zest
-
1/4 teaspoon
Black Pepper
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3 tablespoons
olive oil
- Pizza
-
1 pound
white or whole wheat pizza dough
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2 tablespoons
All Purpose Flour for rolling and fouring the dough
-
10 ounces
Gruyere Cheese, shredded
-
8 ounces
raw shrimp, deveined & tails off
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1 tablespoon
butter
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1
large zucchini
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5
mini heirloom tomatoes (2 large heirloom tomatoes)
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Sea Salt & Black Pepper to taste
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1 handful
cilantro, stems removed (for serving)
-
1/4 cup
lemon juice (for serving)
Directions
-
Pre-Heat oven to 350.
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Make Pesto: In a food processor, blend all Herb Pesto ingredients except for oil until a paste forms.
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Slowly stream in oil until pesto comes together. Adjust oil to preference (i.e. a more oily or dry pesto).
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Taste here, add salt and pepper as needed. Set aside.
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In a small skillet, melt butter over medium-high heat.
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Gently saute shrimp, turning until opaque (about 3-5 minutes).
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Prepare vegetables: Depending on the size of your zucchini, slice into rounds (if small), half-moons (if medium), quarter-moons (if large). Slice tomatoes into rounds (small) or half-moons (if large).
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Assemble pizza: Line a rectangular baking sheet with a Silpat (or lightly oil a circular baking sheet). Flouring hands and board, roll dough to fit sheet, about 1/2" thickness all around.
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Using the back of a spoon, spread pesto evenly over entire pizza. Sprinkle cheese over entire pizza.
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Next layer on zucchini, tomatoes and cooked shrimp, creating rows or sprinkling on toppings as you see fit.
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Bake for 20 minutes or until cheese is golden brown and edges are browned.
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Remove from oven. Allow to cool slightly. Slice into thick squares (or triangles depending on baking sheet).
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When serving, sprinkle fresh cilantro and drizzle lemon juice over pie.
Serves 8.
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