Seafood Pesto Pizza

Jon & I love pizza but who doesn’t?  I mean it; we really love pizza and we can both eat a lot of it in one sitting.  Unfortunately, we realize how unhealthy this is.  As a compromise, we’ve been making our own pizzas at home and trying to keep them healthy.

Surprisingly, our homemade pizzas are just as satisfying and so easy to make!  The ease is amplified if you use pre-made sauce and a store-bought crust.  However, I highly recommend you whip up some of Jon’s Homemade Bacon Basil Pesto and use it in place of traditional marinara sauce.  We use a store-bought whole wheat crust but if you prefer to make yours from scratch, go for it and please share your dough recipe with me :).

Start by preheating your oven to 400 degrees (F).  Now, I don’t have a pizza stone so I just use an upside down baking sheet lined with aluminum foil and sprayed with canola oil (classy, I know).  Place your crust on the baking sheet and spread the pesto sauce evenly but make sure to leave an outer rim untouched for the crust.  Next, sprinkle your mozzarella cheese on top and set the baking sheet aside for now.

Time to prepare your vegetable toppings.  Jon and I usually add broccoli florets, mushroom slices, and sliced red onion.  Looking to switch it up?  Try spinach, cauliflower, and/or roasted red peppers.

Mmm, seafood.  Although seafood is so delicious, it’s hard to justify eating it often because it tends to be expensive.  Luckily, with this pizza, a little goes a long way!  We usually add either 12-14 large shrimp or 3-4 large sea scallops (quartered).

Heat a large skillet on medium high heat and toss in your chosen seafood and the minced garlic.

Tip:  If I’m cooking frozen seafood, I don’t add oil since it’s just going to melt and add water to the skillet but if I’m cooking fresh seafood, I add 1-2 tablespoons of oil).

Cook the seafood until the shrimp are pink throughout (about 3 minutes total) and/or the scallops change from translucent to opaque (about 3 minutes per side for sea scallops, 2 minutes per side for bay scallops).  Then, add your prepped vegetables and cook for 2 more minutes.

Turn off the heat and begin layering the vegetables and shrimp on the pizza crust.  Finally, sprinkle goat cheese over everything.  Looks delicious, doesn’t it?

Pop your pizza in the preheated oven for about 12 minutes (until the cheese is melted and bubbly).  If you’re patient, let it cool for 5 minutes before cutting it into slices.  If you’re like us, bear the pain of burnt fingers after you cut it immediately.  Either way, enjoy! 🙂

Seafood & Goat Cheese Pesto Pizza

Ingredients

  • 1 whole wheat pizza crust (such as Boboli’s 10oz Whole Wheat Crust found in the bread aisle)
  • 1/2 cup prepared pesto sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 red onion, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 3oz crumbled goat cheese
  • 12-14 large frozen shrimp OR 3-4 large sea scallops (quartered) OR 10-14 bay scallops

What to Do

  1. Preheat oven to 400 degrees (F).
  2. Line an upside down baking sheet with aluminum foil and spray with canola oil (or use a pizza stone).
  3. Place crust on the baking sheet and spread the pesto sauce evenly but make sure to leave an outer rim untouched for the crust.
  4. Sprinkle mozzarella cheese on top and set the baking sheet aside.
  5. Heat a large skillet on medium high heat and toss in the seafood and garlic. (If cooking frozen seafood, don’t add oil since it’s just going to melt and add water to the skillet but if you’re cooking fresh seafood, add 1-2 tablespoons of oil).
  6. Cook the seafood until the shrimp are pink throughout (about 3 minutes total) and/or the scallops change from translucent to opaque (3 minutes per side for sea scallops, 2 minutes per side for bay scallops).
  7. Add the prepped vegetables and cook for 2 more minutes.
  8. Turn off the heat and begin layering the vegetables and shrimp on the pizza crust.
  9. Sprinkle goat cheese over everything.
  10. Bake in the preheated oven for 12 minutes (until the cheese is melted and bubbly).
  11. Let it cool for 5 minutes before cutting into slices and serving.
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5 thoughts on “Seafood Pesto Pizza

  1. Pingback: Jon’s Homemade Bacon Basil Pesto « Inspire & Indulge

  2. Pingback: Buffalo Chicken Paninis « Inspire & Indulge

  3. Leah, this looks so creatively splendid! I never thought of seafood pizza, and I love pizza too! Every single ingredient sounds so delicious!

  4. Pingback: Bacon, Balsamic, & Roasted Garlic Penne « Inspire & Indulge

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