Shrimp and Plum Tomato Pizza
This pizza resembles a hot, open-faced seafood sandwich. For variety, add crumbled bacon or a few bay scallops to the mix.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Focaccia Crust dough
- 2 tablespoons olive oil
- 1½ cup Pesto Sauce or Garlic and Oil Sauce
- 1 cup shredded Parmesan cheese
- 3 cups diced fresh mozzarella cheese
- 8 large plum tomatoes, thinly sliced
- 2 pounds cooked, diced shrimp
- ¼ cup fresh basil ribbons
- Freshly ground black pepper to taste
Roll focaccia dough into two 12-inch circles. Grease deep-dish pizza pans with olive oil and press dough into the pans. Bake at 400° for 15 minutes, or until focaccias have just begun to brown.
Remove from oven and carefully spread Pesto Sauce or Garlic and Oil Sauce over each crust. Sprinkle with Parmesan cheese. Distribute 1 cup diced fresh mozzarella evenly over the pizzas. Arrange tomato slices in overlapping concentric circles over the cheese, then sprinkle diced shrimp over the tomatoes.
Top shrimp with basil ribbons and add freshly ground black pepper to taste. Add remaining mozzarella to pizzas.
Return pans to oven and bake for 10 minutes, or just long enough for mozzarella to melt and tomato slices to become warm and soft.
Remove from oven and let stand for a few minutes before slicing.
Hearty Fare
Focaccia pizzas hold up to a wide array of ingredients, including moist fresh tomatoes. Serve these pies for a simple luncheon entrée with a glass of sparkling wine or Soave.
