Shrimp, Leek and Goat’s Cheese Pizza
I actually do this as flat bread with cauliflower crusts for a lighter, gluten freeversion. When Tom and I were renovating our newly purchased 1977 vintage ranch home almost 30 years ago we decided to include a brick wood oven in the kitchen. It was designed and built by an artesian from New York, Nebil. It is a work of art on its own and has provided many wonderful memories.
Dough for 2 pizza crusts
(buy frozen or un-cooked from your favorite pizza shop, or substitute purchased cauliflower crusts)4 tablespoon olive oil
3 cups thinly sliced leek, white and tender green parts
1 lb. large raw shrimp (16-20 size), peeled, deveined and cut in half lengthwise.
½ lb. mozzarella cheese, fresh or grated processed
1 lb. roasted tomatoes*
(alternatively use marinated sundried tomatoes, drained and patted dry)½ lb. grated parmesan cheese
¼ cup (about 10 large leaves) chiffonade of fresh basil**
Salt and Pepper to taste
Preheat oven to 500 degrees.
Heat 2 T. of the olive oil and cook leeks until translucent and soft. Season with salt and pepper.
Shape dough into 12 “rounds, brush with the remaining 2 T. of olive oil.
Divide mozzarella evenly between the 2 rounds of dough.
Divide the leeks and tomatoes on top of cheese.
Cook until the crust turns a light golden brown.
Divide shrimp, bake until pink and firm, approximately 5 minutes.
Sprinkle parmesan cheese over pizzas and return to oven until the cheese melts.
Garnish with basil. Slice, serve hot.
*Roat Tomatoes
1 tablespoon olive oil
½ teaspoon kosher salt
1 lb. small roma tomatoes cut in half lengthwise
Arrange oven racks to middle and lower positions. Pre-heat oven to 200 degrees.
Oil a baking sheet with the olive oil and sprinkle it with the salt.
Place the tomatoes cut side down and roast on the middle rack, checking each hour, until they are no longer moist and are glazed. Approximately 4 hours.
Turn over and roast another 45 minutes to an hour until the skin is caramelized.
Can be prepared 2 days in advance, refrigerate after cooling.
**Chiffonade of Fresh Basil
Pluck large basil leaves from the stem. Stack onto each other.
Roll length wise and julienne into ribbons.
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