Recipe: Garlicky Shrimp Pizza with Sun-Dried Tomatoes
Recipe: Garlicky Shrimp Pizza with Sun-Dried Tomatoes
A summer staple, with an easy GF swap.
Earlier this summer, I adapted my long-time favorite pizza to be gluten-free for a friend. There is something about this recipe—the browned leeks, sweet bites of sun-dried tomatoes over a sharp garlic sauce—that makes it irresistible and the cauliflower crust wasn’t half bad!
For the pizza assembly:
1 Trader Joe’s Cauliflower Pizza Crust (for non GF, I make this dough)
1 cup shredded mozzarella cheese
4 tablespoons garlic sauce (see recipe below)
1/2 cup chopped leeks
10 raw jumbo shrimp, shelled and de-veined
1/4 cup julienned sun-dried tomatoes
1/2 teaspoon red chile flakes
Chopped chives, as garnish
For the garlic pizza sauce:
1 cup olive oil
3 cloves garlic (honestly, I usually use 6…)
1 teaspoon red chile flakes
1/2 cup fresh basil, loosely packed
1/2 cup loosely packed Italian parsley
Make ahead: To make the garlic sauce combine all of the ingredients together in a food processor, and set aside. (May be kept refrigerated about three days, then frozen.)
To make the pizza, preheat the oven to 425°F. Spread about 4 tablespoons of the garlic sauce evenly over the dough to within 1/2-inch of the edge, then and spread cheese and leeks evenly over dough.
Bake for 5 to 7 minutes on a baking sheet or pre-heated stone.
Remove from oven and place (raw) shrimp and the sun-dried tomatoes on top and cook 3 minutes more.
Remove, garnish with chopped chives, cut into slices, and serve!
Your honesty in sharing this "crispy" crust photo makes me trust this recipe 1,000% more haha! I've been side-eyeing cauliflower crust pizza for years but if we're tossing shrimp, leeks and sun-dried tomatoes on there, I may be willing to reconsider.