Chile rubbed shrimp vera cruz pizza

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.

Similar recipes