Best Indian Style Shrimp Pizza With Mozzarella Recipes

INDIAN-STYLE SHRIMP PIZZA WITH MOZZARELLA

Steps:

• Preheat oven to 425°F
• Place naan or pita on parchment-covered baking sheet.
• Mix salsa and mango chutney. Spread out evenly on naan or pita.
• Add shrimp and sprinkle with curry.
• Top with cheese and bake 15 minutes.
• While pizzas are baking, mix together cilantro and mint; sprinkle over pizzas once removed from the oven.
• Serve with a salad.

VERY GARLIC SHRIMP PIZZA

Steps:

• In a 10" to 12" frypan, heat the cup of olive oil to medium low and add the shrimp and garlic.
• If the shrimp is raw, sauté for 3 minutes on each side.
• If the shrimp is already cooked, sauté for two minutes on each side (all you are doing is flavoring the shrimp with the oil and garlic).
• Remove from the pan and let cool.
• Place your baking stones in the oven and heat to 550ºF.
• On a floured surface, press the dough into a 9" circle (if you are doing home made).
• Place pizza dough on a surface that can slide on the stone or use a pizza peel covered with parchment paper.
• With a pastry brush, coat the dough with the garlic olive oil.
• For each pizza, add half the mozzarella, half the Fontina, and 1/2 the diced pepper.
• Now place 15 shrimp on each pizza and 1/2 the goat cheese in chunks.
• Add half the cherry tomatoes and sprinkle with 1/2 the Parmesan cheese.
• Dribble some of the remaining garlic oil over the pizza.
• When adding the topping, leave a 1" border on the edges so the dough can rise all around the edges.
• It is easy to stretch the dough out on the edges after the toppings are on.
• Pull out an oven rack and using a spatula, slide a pizza onto a stone.
• Rotate the pizza (s) 180º after about 3 minutes.
• Bake for 2 more minutes.
• At 550º, total baking time is 5 or 6 minutes, until the cheese is bubbling.
• Remove, slice, and serve.

SIMPLY DELICIOUS SHRIMP AND SPINACH PIZZA

Steps:

• Preheat oven to 475.
• Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent.
• Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside.
• Unroll pizza dough and shape into a circle and place on a pizza stone.
• Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough.
• Place spinach mixture around the shrimp and tomatoes.
• Top with mozzarella then grated cheese.
• Sprinkle remaining oil over all.
• Bake 10-15 minutes till bubbling and lightly browned.

COCONUT SHRIMP PIZZA

Steps:

• Equipment:.
• Baking sheet with parchment.
• Skillet.
• Wood Cutting board.
• Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll pizza dough and place on prepared baking sheet, stretching to make into a rectangle. In a small saucepan, melt butter over medium heat with garlic. Brush melted garlic butter on dough and bake for 8 minutes. Set aside.
• In a shallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place eggs in a separate shallow bowl or dish and beat with a whisk. Coat shrimp in egg then coat in panko and coconut. Place on a plate or tray.
• Heat canola oil in a medium skillet over medium heat. Cook shrimp until lightly golden, about 1-2 minutes per side. Drain cooked shrimp on a towel-lined plate.
• To prepare pizza, top crust with half of the shredded mozzarella, chilis, pineapple, red onion and coconut shrimp. Sprinkle over remaining cheese and bake until crust is golden and cheese is melted, about 6-10 minutes.
• Transfer to a cutting board and garnish with chopped scallions.

SHRIMP PIZZA

Steps:

• For white sauce,in a small nonstick saucepan, melt butter. Stir in flour,mustard,cayenne and salt until smooth;gradually add milk. Bring to a boil;cook and stir for 2 minutes until thickened. Remove from the heat; set aside.
• In a large nonstick skillet coated with non stick cooking spray,cook onion over medium heat for 2 minutes. Add shrimp;cook and stir 2-3 minutes longer. Drain.
• Place crust on a pizza pan or bakng sheet;spread with white sauce. Top with shrimp mixture and cheese. Bake at 425 for 8-12 minutes or until shrimp turns pink and cheese is melted.

THE QUEEN OF PIZZAS (GOURMET SHRIMP PIZZA)

Steps:

• Preheat pizza stone in oven at 450°F Brush olive oil over crust and spread with prepared pizza sauce. Sprinkle on basil, oregano, red pepper flakes, pepper and garlic.
• Distribute shrimp, mushrooms, olives and onions over pizza.
• Combine 3 cheeses and sprinkle evenly over pizza.
• Bake for 10 minutes.
• Add toppings of your choice at table (do try to have some arugula and chili oil to drizzle over) and enjoy!
• With much love from the Quisine Queens.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!