Shrimp Pizza with Preserved Meyer Lemons

Now that I’ve got great pizza dough in the freezer, it’s time to explore new flavors utilizing some of the goodies I’ve canned, preserved, or stashed in the freezer.

Here’s a delicious example. No real recipe, just a guideline.

For the dough, use your favorite recipe. Freeze any extra dough in individually wrapped portions. They are super convenient. The frozen doughs can be thawed overnight in the fridge, or left on the counter to warm up.

Fresh peeled shrimp.

For the sauce, I combined olive oil with minced preserved Meyer lemon, minced garlic and chopped parsley. Capers would work well here, also.  Preserved Meyer lemons are easy to make, and last all year long.

Mozzarella or any other melty cheese, like butterkase or fontina.

Spread the “sauce” over the bottom. Place your shrimp strategically. Of course. Top with a little more cheese.

Bake in a very hot oven 400-500 degrees, for 15 to 20 minutes.

If you put too much cheese, it will take longer for the center too cook. I know.

Enjoy!

Start with your favorite pizza dough.

Start with your favorite pizza dough.

Drizzle some olive oil (I used an herbed one), minced garlic, minced preserved lemon peel, green onions, and cheese.

Drizzle some olive oil (I used an herbed one), minced garlic, minced preserved lemon peel, green onions, and cheese.

Add the uncooked shrimp, and sprinkle with a little more cheese.  Keep the cheese light; too much and it will weigh down the dough, keeping the center of the dough cooking before the shrimp get too tough.  Probably a good idea to keep these pizzas 12 inches or less.

Add the uncooked shrimp, and sprinkle with a little more cheese. Keep the cheese light; too much and it will weigh down the dough, keeping the center of the dough cooking before the shrimp get too tough. Probably a good idea to keep these pizzas 12 inches or less.

 

Bake...

Bake…

 

Admire your pizza...

Admire your pizza…

 

And, enjoy your creation!

And, enjoy your creation!

 

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6 thoughts on “Shrimp Pizza with Preserved Meyer Lemons

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