The first week of Idol auditions has come and gone but tonight they’ll be airing a special audition episode from sunny San Diego. So far I’ve paid homage to the south with my Grits Cakes with Creamy Crab, then back north to Pittsburgh for some Cheesy Kielbasa Pierogies.
For tonight’s episode I’m serving up some yummy Shrimp and Pesto Pizza, California style. Things have been so crazy I haven’t had time to watch any of the episodes. What do you guys think about the talent this year?
Check out Snackin’ with Sarah Sellers on Reality Rocks HERE!
- 1 cup loosely packed basil leaves (large handful)
- 4 garlic cloves, divided
- 1 tbsp pine nuts
- juice from 1/2 a lemon
- 1 cup shredded Parmesan, divided
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 tbsp olive oil
- 1 sprig of rosemary
- 1/2 tsp red pepper flakes
- 1/2 yellow onion, sliced in half moons
- 1/4 shrimp (around 8 large), butterflied
- store bought pizza dough, thin crust
- 1 cup shredded mozzarella
Preheat pizza stone in a 450 degree oven.
To prepare the pesto combine the first 5 ingredients in a food processor.
While the ingredients are blending slowly pour in the olive oil until you get a creamy consistency. Salt and pepper to taste. Set aside.
In a large skillet heat the olive oil over medium heat. Crush the remaining garlic cloves and add to the skillet along with the rosemary and red pepper flakes. Saute until fragrant.
Remove the garlic and rosemary from the skillet and mince the garlic. Brush the pizza crust with the olive oil.
In the same skillet saute the onions until translucent. Season the shrimp with salt and pepper and add to the pan. Cook until the shrimp start to turn slightly opaque. Remove from the pan.
Smooth the top of the pizza crust evenly with the pesto.
Top with the Mozzarella, shrimp mixture and garlic. Sprinkle with the remaining Parmesan and garnish with the rosemary (using kitchen sheers snip the rosemary leaves evenly on top).
Bake in the oven until the cheese is melted and the crust is a light golden brown, around 12-15 minutes. Cut and serve.