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Pesto pizza with shrimp, zucchini and sun-dried tomatoes
A delightfully different pizza topped with pesto, succulent shrimp, sun-dried tomatoes, zucchini, and red onion.

1 store-bought pre-baked pizza crust (about 12-inches in diameter). Alternatively use a large whole grain pita bread as the crust

3 tablespoons pesto—store-bought or homemade
½ zucchini—thinly sliced or finely diced
¼ red onion—finely diced
12 large uncooked shrimp (prawns)—peeled and deveined
3 tablespoons thinly sliced jarred marinated sun-dried tomatoes

¼ cup finely grated Parmesan cheese



PREHEAT the oven to 230°C/450°F. SPREAD the pesto in a thin layer evenly over the pizza crust. ARRANGE the zucchini, red onion, shrimp and sun-dried tomatoes evenly over the pizza crust. SPRINKLE the parmesan cheese on top. PLACE the pizza on a baking tray and cook for 10 minutes. CUT into 6 to 8 slices to serve.

Variations: Use scallops, chicken or white beans instead of shrimp.



  Sicilian Tuna and Basil Pizza. Pizza topped with a rich tomato sauce, tuna, fresh basil, green pepper and mozzarella cheese.


  Indian-Style Naan Pizza. Indian naan bread topped with a tomato-curry sauce, shrimp, baby spinach, red onion, fresh chili, and cottage cheese, baked until golden and garnished with cilantro.


  Ham, Mushroom and Tomato Pizza. Pizza topped with diced ham, mushrooms, sliced tomato and mozzarella cheese.


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