Yield: 1 12\" pizza
Measure | Ingredient |
---|---|
1 \N | 12-inch pizza shell |
8 ounces | Mozzarella cheese, shredded |
4 ounces | Monterey jack cheese shredde |
8 ounces | Ripe tomatoes, thinly sliced |
4 \N | Shrimp (16-20 size), split & tossed in 1/4 c chile rub |
2 tablespoons | Green scallion tops, thinly sliced |
1 teaspoon | Texas gremolata (garnish) |
2 teaspoons | Garlic, finely chopped |
1 tablespoon | Chile powder |
\N \N | Juice from 1 lime |
½ cup | Olive oil |
1 tablespoon | Cilantro, finely chopped |
\N \N | Salt & pepper to taste |
2 tablespoons | Lime zest, finely chopped |
2 tablespoons | Garlic, finely chopped |
1 cup | Cilantro, finely chopped |
PIZZA
CHILE RUB
TEXAS GREMOLATA
Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using ¼ cup per pizza. Yield: ¾ cup (enough for
12 large split shrimp).
Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1¼ cup (use just 1 teaspoon per pizza).
Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425'F for 15-20 minutes, or until crust is nicely browned.
Source: Evelyne Slomon, Pizza Today, April 1993.