Chile rubbed shrimp vera cruz pizza
1 12\" pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 12-inch pizza shell | |
| 8 | ounces | Mozzarella cheese, shredded |
| 4 | ounces | Monterey jack cheese shredde |
| 8 | ounces | Ripe tomatoes, thinly sliced |
| 4 | 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 |
| Juice from 1 lime | ||
| ½ | cup | Olive oil |
| 1 | tablespoon | Cilantro, finely chopped |
| Salt & pepper to taste | ||
| 2 | tablespoons | Lime zest, finely chopped |
| 2 | tablespoons | Garlic, finely chopped |
| 1 | cup | Cilantro, finely chopped |
Directions
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.