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Cast Iron

Lazy Greek Pizza with Shrimp

by:
May  7, 2010
5
2 Ratings
  • Serves 2 small pizza
Author Notes

I don't have a pizza stone. I have failed at all attempts to make homemade pizza crust. But I love pizza and want to make it at home. This is a pizza compilation of my favorite everyday ingredients, complete with my beloved sea salt Ciabatta bread from Whole Foods. —CatherineTornow

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Ingredients
  • 1 piece Sea Salt Ciabatta Bread from Whole Foods
  • 1 cup feta cheese, crumbled
  • 2 cups Mozzerella, shredded
  • 1 cup tomato sauce
  • 1 bunch basil, roughly chopped
  • 1 handful anchovies
  • 1 tablespoon capers
  • 1 pound shrimp, peeled and deveined, no tail
  • 1 handful grape tomatoes
  • 1/2 cup olive oil
Directions
  1. Heat oil in a cast iron skillet. Slice bread length wise (like a hamburger bun) and toast in olive oil about 2-3 minutes each side.
  2. Spread tomato sauce on toasted bread.
  3. Sprinkle the cheeses on top of the tomato sauce.
  4. Top with tomatoes, shrimp, anchovies and capers.
  5. Decorate pizzas with the chopped basil, and any extra mozzarella that you might have laying around.
  6. Bake in preheated oven at 500 degrees for 30 minutes. Let cool before serving or you will burn you mouth and not taste anything for several days.
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3 Reviews

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maryvelasquez May 16, 2010
This pizza was a snap to make and the ciabatta bread was a fine pizza crust substitute. These are some pretty strong flavors, but they work well together. I liked the shrimp but it seemed to get overwhelmed by the anchovies and capers. I did cut the grape tomatoes in half so they wouldn't roll off the pizza. Other than that, the only adjustment I made was to reduce the cooking time to 15 minutes, which seemed long enough to cook the shrimp through, melt the cheese and crisp the edges. My boyfriend said, "Even I could make this!" so it's a winner in my book.
CatherineTornow May 27, 2010
Thanks mary! You made my day. I love that it got the man-meal stamp of approval.
lapadia May 7, 2010
What a lovely looking "quick" pizza, and I am sure a nice "crunch" with Ciabatta bread!