{"id":1027,"date":"2012-09-11T21:44:06","date_gmt":"2012-09-12T01:44:06","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/09\/11\/pesto-shrimp-pizza\/"},"modified":"2012-09-11T21:44:06","modified_gmt":"2012-09-12T01:44:06","slug":"pesto-shrimp-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pesto-shrimp-pizza\/","title":{"rendered":"Pesto Seafood Pizza"},"content":{"rendered":"

At first, we just thought of making a nice pesto with some fresh basil we had picked up…<\/p><\/div>When you do a pizza night, half the fun is coming up with the menu. \u00a0With the prep work that goes into making pizza, it just doesn’t make sense making one type of pizza for the night. \u00a0You usually have the idea pizza for the night and then you borrow ingredients, add others and come up with supporting pizzas for that particular event.<\/p>\n

Our friends had us over and as you have hopefully read, they brought down some fresh seafood and some fresh ideas. \u00a0We made a Vietnamese inspired Banh Mi Pork Pizza and then moved on to use the freshly caught (or dug up) Coos Bay Empire Clams on a White Clam Pizza. \u00a0Both of these were delicious and I’d say the Bahn Mi Pizza was more like inspiring. \u00a0We weren’t done yet. \u00a0Knowing we had a good supply of clams, we planned on doing a couple of pizzas with the clams as well as a pasta dish for the evening.<\/p>\n

Saute up some shrimp in a little olive oil and garlic, but stop cooking before they are all of the way done. They will finish on the pizza in the oven.<\/p><\/div>For this second seafood pizza, we wanted to do something different than with the first which was a clean white sauce — herbed olive oil pizza. \u00a0What else would go well with the the clams and some other seafood? \u00a0Loan (pronounced Lan, who is our friend’s sister from Oregon who I would say has become our friend as well) suggested doing a fresh pesto. \u00a0Bam! \u00a0That pulled the idea together. The pesto sauce would be a nice adjustment while using some of the same ingredients. \u00a0As this pizza came together it continued to evolve as a work of performance art. \u00a0Our creative juices were flowing and I think we came up with a winner!<\/p>\n

\u00a0<\/p>\n

Pesto Seafood Pizza<\/h1>\n

Spread the pesto with sun dried tomatoes on the pizza dough…<\/p><\/div>– Peter’s Signature Bruery Beer Dough *Made with Sriracha Salt as a substitute *Link here<\/p>\n

– Fresh made Pesto *Link to Peter’s Pesto Recipe<\/a><\/p>\n

– Sun Dried Tomatoes<\/p>\n

– A small pile of Coos Bay Empire Clams — if you can get them *See Note below<\/p>\n

– Fresh Jumbo Shrimp<\/p>\n

– Fresh squeezed Lemon Juice<\/p>\n

– Thick grated Parmigiano-Regianno<\/p>\n

– Thick sliced tomatoes<\/p>\n

– Chopped Garlic<\/p>\n

\u00a0<\/p>\n

*Note from “American Pie” about selecting clams for this pizza:<\/p>\n

I added a little thick graded Parmigiano Reggiano and some of the raw clams.<\/p><\/div>“When making this pizza, look for freshly shucked medium-sized whole clams, such as manila, cherrystone, or littlenecks. \u00a0You can also shuck them yourself or steam them open. \u00a0An easier method, however, is to use either canned whole baby clams or another canned product called cocktail clams\u2026 (With these canned products, just drain the clams well\u2026) \u00a0I do not suggest using chopped clams, even fresh ones, unless that is all you can find, as they tend to toughen during the bake.” \u00a0I can back this up. I have used whole baby clams on my pizzas ever since I got Peter’s book and have always had great results.<\/p>\n

We were using these larger clams for this recipe, which had to be chopped. \u00a0They were hand picked, shucked and frozen by Loan and her family and brought down to us for this feast. \u00a0I did notice that some of the meat was tough, as Peter mentioned, but how do you not use the hand dug clams that came packed with passion and the sole purpose of becoming part of our meal? \u00a0I continue to reap the benefits of Loan’s generosity as she brings and even ships down fresh seafood that they caught up there. \u00a0One day, we’ll make the trip to visit them and join in on a crabbing trip, or clam dig on the beautiful beaches there.<\/p>\n

As I mentioned, I have also used the canned baby clams for my pizzas and they always comes out perfect.<\/p>\n

\u00a0<\/p>\n

Some things to Prep:<\/strong><\/p>\n

Bake the pizza for a few minutes (3-4) to set it up and allow you to control how much time the shrimp are in the oven.<\/p><\/div>Make up the Pesto *See Link above for recipe. \u00a0As our creative juices were flowing we rummaged through the fridge and found some marinaded sun dried tomatoes and added them to the pesto.<\/p>\n

Saute the Shrimp in a hot skillet:<\/p>\n

<\/span>– Add a little olive oil to a hot skillet<\/p>\n

<\/span>– Add some chopped garlic and saut\u00e9 until translucent<\/p>\n

<\/span>– We threw in some left over basil leaves since they were there from making the pesto<\/p>\n

<\/span>– Toss in the shrimp and season with a little salt\/pepper<\/p>\n

<\/span>*Saute until almost cooked to allow the shrimp to finish cooking on the pizza. I cooked this pizza in two stages. \u00a0I placed the shrimp on at the second stage placing it in the oven to finish for about 3 minutes.<\/p>\n

\u00a0<\/p>\n

The build:<\/strong><\/p>\n

Place the cooked shrimp on the pizza and top with sliced tomatoes and a little more cheese.<\/p><\/div>Pre-heat your oven to the highest temperature (about 550 degrees) for at least an hour prior to baking your pizzas to make sure your pizza stone comes up to temperature.<\/p>\n

Lay your dough out on the pizza peel.<\/p>\n

Spread the Pesto with Sundried Tomatoes across the dough.<\/p>\n

Add a little thick grated parmesan cheese and a few raw clams.<\/p>\n

Toss the pizza in the oven for a few minutes. \u00a0The shrimp have been mostly cooked, so you don’t want to over cook them. \u00a0Allow the pizza to bake for about 4 Minutes and check it.<\/p>\n

Keep an eye on this so you don’t overcook the shrimp. You just want to get the tomatoes to soften up and become moist and juicy.<\/p><\/div>Pull it out of the oven and add the rest of the pre-cooked Shrimp and add the sliced tomatoes on top.<\/p>\n

Place it back in the oven to finish cooking (about another 3-5 minutes depending on your oven).<\/p>\n

Remove from the oven and squeeze a little fresh lemon over the pizza cut and serve.<\/p>\n

Delicious!<\/p>\n

\u00a0<\/p>\n

The pesto sets a nice base tone for the seafood to shine. \u00a0The addition of the sun dried tomatoes adds an intense burst of flavor while the thick sliced tomatoes are a nice juicy addition to the medley. \u00a0This is a totally

Pesto with sun dried tomatoes, clams, sauteed shrimp, sliced tomatoes, a little Parmigiano…there’s a lot of goodness going on here on a nice warm crusty dough!<\/p><\/div> different experience than the previous clam pizza we made, which was more about the simplicity of the clams blended with a nice herb oil and a the cheeses. \u00a0This was a more robust statement playing on the earthy pesto and the rich sun dried tomatoes that all seemed to balance one another.<\/p>\n

Another way to go with this same pizza, would be to make it “Al Diavlo”! \u00a0I almost can’t believe we didn’t do this! \u00a0Next time. \u00a0*If you’re ever in Vegas, check out John Arena’s Seafood Al Diavlo Pie at Metro Pizza. \u00a0I’ll have to get his recipe and try that one here sometime soon.<\/p>\n

\u00a0<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

When you do a pizza night, half the fun is coming up with the menu. \u00a0With the prep work that goes into making pizza, it just doesn’t make sense making one type of pizza for the night. \u00a0You usually have the idea pizza for the night and then you borrow ingredients, add others and come up with supporting pizzas for that particular event. Our friends had us over and as…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nPesto Seafood Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pesto-shrimp-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pesto Seafood Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"When you do a pizza night, half the fun is coming up with the menu. \u00a0With the prep work that goes into making pizza, it just doesn’t make sense making one type of pizza for the night. \u00a0You usually have the idea pizza for the night and then you borrow ingredients, add others and come up with supporting pizzas for that particular event. 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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