As a graduate and member of the “real world,” many of my favorite past summer traditions are no longer applicable – no more Lake Tahoe sunburns, mid-morning wake boarding adventures, or barefoot traverses up my street to my best friend’s house. This is why I’ve held on tight to the summer traditions that are accessible no matter what new city or situation I’m in – like eating this Shrimp Summer Pizza outside with a bottle of white wine.
Served alone or with a lemon and olive oil arugula salad, this pizza is surprisingly easy to make for how delicious it is. My only advice: Enjoy it outside while the weather’s still hot!
You will need:
6 ozs. pizza dough (I cheat and use ready-made thin crust pizza dough)
garlic sauce *See below (the original recipe says to use 1 tablespoon, but I use the entire cup… it’s just too good)
1 c. shredded mozzarella cheese
1/2 julienned leeks
10-12 raw shrimp (shelled and deveined, sautéed lightly in olive oil)
1/4 c. julienned sun-dried tomatoes
salt and pepper to taste
chopped chives for garnish
For garlic sauce:
1 c. olive oil
2 large heads of garlic, chopped
1 teaspoon red chili flakes
1/2 c. fresh basil, loosely packed and julienned
1/2 c. Italian parsley, loosely packed and coarsely chopped
- For the garlic sauce, combine all of the ingredients together and set aside. (May be kept refrigerated about 10 days or may be frozen.)
- For the pizza, spread garlic sauce evenly over the dough to within 1/2″ of the edge and spread cheese and leeks evenly over dough.
- Bake at 450 degrees for 5-7 minutes.
- Remove from oven and place shrimp and the sun-dried tomates on top and cook 2 minutes more.
- Remove, garnish with chopped chives and cut into 8 pieces and serve!