What? I totally speak Spanish. I’m serious! haha Sorry, I’m just in a cheeky mood(not *those* cheeks), I guess–must be the heat. LOL This recipe has a bit of a history….WAY (Ok, maybe not WAY…just *way*) back when, I lived in Minneapolis, right near Loring Park and the Walker Art Museum…I loved my neighborhood. I loved that it was close to Uptown, and close to Downtown…and one of the restaurants I used to *Really* love was the Green Mill Too on Hennepin Avenue in Uptown. I swear, you have not lived until you’ve tried their pizza, or had drinks at the Oyster Bar! If you are interested in their story, you can find more info here: The Green Mill Too. Anyway, back to the food! One of my absolute favorite things to order was their extremely deep dish shrimp and pesto pizza…SO freaking good. I mean, even better than SO freaking good! So, I had to start making my own here, since the last time I checked, we still don’t have a Green Mill ’round these parts. Sigh. Maybe one day.
My version doesn’t have the extreme deep dish crust, but I think you’ll find that it’s darned good anyway.
1 pizza crust (use you favorite recipe, adding garlic powder, basil and oregano to the dough, and be sure to sprinkle your pan with cornmeal before placing tossed crust onto it)
1 cup (more or less according to taste) pizza sauce (stir all ingredients and allow to meld for 2-3 hours):
-4 ounces (100 grams) tomato paste
-1 cup water (more for a thinner sauce)
-1/3 cup extra virgin olive oil
-garlic powder to taste
-dehydrated onion to taste
-salt and freshly cracked black pepper to taste
-1 tablespoon oregano
-1 tablespoon basil
-1 teaspoon fennel2/3 cup pesto sauce (process everything in a food processor until fairly uniform):
-4 cloves garlic
-1/2 cup toasted pine nuts (to toast pine nuts, just toss them in a dry skillet over medium heat until lightly browned and aromatic)
-1 large bunch basil (by large, I mean about 2 cups leaves), stemmed
-1 large bunch parsley, stemmed
-1/2 cup freshly grated parmesan cheese, plus more for garnish
-salt and cracked black pepper to taste
-extra virgin olive oil to taste
1-2 cups grated mozzarella cheese to taste
1 pound shrimp, cleaned and deveined, brushed with olive oil
Preheat oven to 500ºF (260ºC).
Par-bake pizza crust for 5-7 minutes.
Spread sauce over crust.
Sprinkle pesto over sauce.
Sprinkle grated cheese over this.
Now arrange the shrimp.
Bake for about 10-15 minutes, until shrimp are cooked through.